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Geavy Soup with Eed Cabbage

A hearty soup made with red cabbage, 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 ↓

Geavy Soup with Eed Cabbage

Ingredients

Directions

Prepare

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

  2. In a suitable pan, arrange the cabbage with the butter.

Cook

  1. Allow the cabbage to steam slowly.

  2. Fill the pan with good soup and boil until cooked.

  3. 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 body of the soup and, as it cooks, becomes tender and sweet.
Butter
Adds fat to coat the cabbage, helping it soften gently and carry flavour.
Good soup
Provides the cooking liquid that boils the cabbage and becomes the broth.

The step that matters

Allow the cabbage to steam slowly. Slow steaming with the butter softens the cabbage before the liquid is added. Rushing this with high heat can scorch the butter and leave 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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