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Red Cabbage

A pickled red cabbage prepared with vinegar, cochineal, salt, ginger, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Red Cabbage

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 ↓

Red Cabbage

Ingredients

Directions

Make the pickle

  1. Place the cochineal in a small bag and boil it with vinegar in a pot.

  2. Add a little coarse sea salt while boiling.

  3. Bring the vinegar back to a boil, adding ginger and pepper.

Pickle the cabbage

  1. Slice the cabbage and scald it with the boiling vinegar mixture.

  2. Let the mixture cool completely.

  3. Pack the cabbage into jars and pour the cooled pickle over it.

  4. Seal the jars tightly.

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.

Photo for illustrative purposes only · Contact us to use it

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).

  2. Cabbage + gingertop 9% of all pairs
    Smell alikemoderate
    Cooked together545 recipes

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

  3. Ginger + peppertop 9% of all pairs
    Smell alikestrong
    Cooked together6,800 recipes

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

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

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

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

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

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

What each ingredient does

Cabbage
Forms the crisp, crunchy body of the pickle once scalded and packed in vinegar.
Cochineal
Supplies the natural red colour that gives the pickled cabbage its vivid hue.
Vinegar
Provides the acidity that preserves the cabbage and sharpens its flavour.

The step that matters

Let the mixture cool completely before pouring it over the cabbage. Pouring hot pickle into packed jars can soften the cabbage and cook it further, dulling its crispness; cooling also lets the acid and colour settle evenly before sealing.

Swap the ginger

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

  1. Dillfits better
  2. Tarragonfits better
  3. Parsleyfits better
  4. Gingerthe original

Fit is the average pairing score against vinegar, cabbage, 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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