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Cabbage and Sausagb

A simple dish of boiled cabbage and sausage seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cabbage and pepper 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 and Sausagb

Ingredients

Directions

The book gives no oven temperature. The 350°F in the steps was added when the recipe was transcribed, as a starting point.

  1. Place the cabbage and sausage in a tight tin vessel.

  2. Add salt and pepper to taste.

  3. Cook over moderate heat (350°F / 175°C) for five hours.

  4. Serve hot.

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. Cabbage + peppertop 5% of all pairs
    Smell alikemoderate
    Cooked together4,081 recipes

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

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

What each ingredient does

Cabbage
Forms the bulk of the dish and softens into tender strands as it cooks slowly, adding moisture.
Sausage
Adds fat and savory flavor that seasons the cabbage as it renders during the long cook.

The step that matters

Keeping the vessel tightly closed during the five-hour cook. A tight seal traps steam so the cabbage braises in its own moisture. If the lid leaks, the liquid evaporates, the cabbage can dry out or scorch, and the flavors concentrate unevenly.

“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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