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Gravy Soup with Red Cabbage

A simple soup of red cabbage simmered in butter and broth, seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cabbage and butter are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 2,397 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Gravy Soup with Red Cabbage

Ingredients

Directions

Prepare

  1. Clean and cut the red cabbage into quarters or half quarters.

Make the soup

  1. In a suitable pan, melt the butter over low heat.

  2. Add the cabbage and steam it slowly until tender.

  3. Pour in the good soup and bring to a boil.

  4. Season with coarse sea salt to taste.

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 + buttertop 26% of all pairs
    Smell alikemoderate
    Cooked together2,397 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Red cabbage
Forms the bulk of the soup and becomes tender as it steams.
Butter
Adds fat and richness and helps the cabbage cook gently without browning.
Soup broth or stock
Provides the liquid base and most of the savory flavor of the soup.

The step that matters

Steam the cabbage slowly over low heat. Cooking on low heat lets the cabbage soften gradually in its own moisture and butter. High heat can scorch the butter and make the cabbage tough or uneven.

“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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