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To Pickle Red Cabbage

A pickled red cabbage prepared by salting, draining, and brining with vinegar and black pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

To Pickle Red Cabbage

Ingredients

Directions

Prepare the cabbage

  1. Remove the outer leaves from the cabbage and slice it extremely thin.

  2. Sprinkle plenty of coarse sea salt over the cabbage.

  3. Let the salted cabbage drain in a sieve for at least 12 hours.

  4. Press or shake out the moisture from the cabbage.

Pickle

  1. Place the cabbage into clean stone jars.

  2. Boil 1 ounce of black pepper in 1 quart of cold vinegar.

  3. Cover the cabbage with the boiled vinegar.

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 + peppertop 5% of all pairs
    Smell alikemoderate
    Cooked together4,081 recipes

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

  2. Cabbage + vinegartop 13% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

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

  3. 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

Red cabbage
Forms the bulk of the pickle and provides its crisp, fibrous texture.
Coarse sea salt
Draws moisture out of the cabbage, softening it and concentrating its flavour before pickling.
Cold vinegar
Acidifies the cabbage, preserving it and giving the pickle its sharp taste.

The step that matters

Pressing out the moisture. Salted cabbage releases a lot of liquid. If it is not pressed or shaken dry, the extra water dilutes the vinegar and can leave the pickle soggy and less well preserved.

Swap the cabbage

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

  1. Capsicumfits better
  2. Mustardfits about as well
  3. Cabbagethe original
  4. Cucumberfits less well

Fit is the average pairing score against vinegar, 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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