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Salad

Cabbage Salad

A salad of thinly sliced cabbage mixed with a cooked egg and sour cream dressing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and cabbage are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,081 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Cabbage Salad

Ingredients

Directions

Make the dressing

  1. Beat the eggs in a bowl.

  2. Add the vinegar and mix well.

  3. Stir in the thick sour cream until combined.

  4. Season with pepper and coarse sea salt.

Cook and assemble

  1. Cook the mixture over low heat until thick.

  2. Remove from heat and fold in the thinly sliced cabbage.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + cabbagetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,081 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Vinegar + cabbagetop 13% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Thicken when gently cooked, giving the dressing body as their proteins set.
Vinegar
Adds acidity that brightens the dressing and balances the richness of the cream.
Thick sour cream
Provides fat and tang, creating a creamy texture and mellow flavor.
Cabbage
Supplies crisp texture and bulk, holding up against the creamy dressing.

The step that matters

Cook the mixture over low heat until thick. Egg proteins set when heated, so gentle heat and steady stirring thicken the dressing smoothly. High heat can scramble the eggs and leave lumps.

Swap the cabbage

How well each one fits the dish's main ingredients (egg, vinegar, cream, pepper):

  1. Capsicumfits better
  2. Spinachfits better
  3. Mustardfits better
  4. Cabbagethe original

Fit is the average pairing score against egg, vinegar, cream, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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