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Cabbage, Fried

A quick fried cabbage dish seasoned with curry powder, salt, pepper, herbs, and fat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Cabbage, Fried

Ingredients

Directions

Fry the cabbage

  1. Heat the fat in a frying pan.

  2. Add the boiled chopped cabbage and season with salt, pepper, herbs, and curry powder.

  3. Fry until the cabbage is brown and dry.

Serve

  1. Serve hot, optionally garnished with hard-boiled eggs or fried bread.

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).

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

What each ingredient does

Cabbage
Forms the bulk of the dish; its moisture cooks off as it fries, letting it brown.
Curry powder
Adds warm, aromatic spice flavour that carries through the cabbage.
Dripping or other fat
Conducts heat to the cabbage and helps it brown and develop savoury flavour.

The step that matters

Fry until brown and dry. Cabbage releases water as it heats. If the pan is crowded or the cabbage is not fried long enough, it steams rather than browns, so the moisture must evaporate first.

“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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