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Feied Cabbage

A dish of boiled or steamed cabbage sautéed in butter and finished with vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Vinegar and cabbage are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,924 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Feied Cabbage

Ingredients

Directions

  1. Heat the butter in a frying pan until boiling hot.

  2. Add the chopped cabbage to the hot butter.

  3. Fry until the cabbage is light brown.

  4. Stir in the vinegar and serve.

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

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

  2. Butter + vinegartop 23% of all pairs
    Smell alikemoderate
    Cooked together13,513 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  3. Butter + cabbagetop 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

Butter
Adds fat for frying and carries flavour, helping the cabbage brown in the pan.
Cabbage
Forms the main body of the dish, softening and browning as it fries.
Vinegar
Adds sharpness that balances the richness of the butter and the sweetness of the browned cabbage.

The step that matters

Fry until the cabbage is light brown. Frying in hot fat browns the cabbage's surface through the Maillard reaction, adding flavour. Stopping too early leaves it pale and bland, while overcooking can make it dry and bitter.

Swap the cabbage

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

  1. Mustardfits better
  2. Shallotfits better
  3. Onionfits better
  4. Cabbagethe original

Fit is the average pairing score against butter, vinegar. 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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