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Cabbage Sprouts

Cabbage sprouts boiled with pork and seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cabbage and pork work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 919 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Cabbage Sprouts

Ingredients

Directions

Prepare

  1. Pick over the cabbage sprouts carefully.

  2. Soak them in cold water with a little coarse sea salt for 30 minutes.

  3. Shake them in a colander to drain.

Cook

  1. Boil the sprouts in water, keeping it at a fast boil until tender.

  2. Add a piece of pork to season the sprouts pleasantly.

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 + porktop 16% of all pairs
    Smell alikemoderate
    Cooked together919 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 sprouts
Form the main body of the dish and soften into tenderness when boiled.
Pork
Adds savory flavor to the cooking water as the sprouts simmer.

The step that matters

Boil the sprouts at a fast boil until tender. A fast, steady boil cooks the sprouts quickly and evenly. Cooking them until tender softens their cell walls, but overcooking makes them soft and waterlogged.

“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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