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Cabbage with Sausage

A simple dish of sautéed cabbage and fried sausages.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 with Sausage

Ingredients

Directions

Cook the sausages

  1. Fry the sausages until crisp and brown.

  2. Remove the sausages from the frying pan and pour off all but 3 tablespoons of fat.

Cook the cabbage and serve

  1. Add the minced cabbage to the frying pan and cook for 6 minutes.

  2. Arrange the cabbage in a serving dish and garnish with the sausages.

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).

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

What each ingredient does

Sausages
Render fat and brown in the pan, giving flavor to the fat left for cooking the cabbage.
Minced cabbage
Softens as it cooks in the reserved fat, becoming tender and absorbing the savory flavor.

The step that matters

Pour off all but 3 tablespoons of fat. Leaving some fat keeps the cabbage from drying out and lets it pick up flavor from the sausages. Pouring off too little makes the dish greasy, while removing all the fat leaves the cabbage dry and prone to scorching.

“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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