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Stewed Red Cabbage

A simple stew of sliced red cabbage cooked with butter, water, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Stewed Red Cabbage

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 ↓

Stewed Red Cabbage

Ingredients

Directions

Prepare

  1. Clean and remove the outer leaves from the cabbage.

  2. Slice the cabbage as thinly as possible.

Stew

  1. In a saucepan, combine the sliced cabbage, butter, water, salt, and pepper.

  2. Cover and stew slowly until the cabbage is very tender.

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.

Photo for illustrative purposes only · Contact us to use it

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. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. 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 bulk of the dish and softens into tender strands as it stews.
Butter
Adds richness and helps carry flavour while the cabbage cooks.
Water
Creates steam and liquid so the cabbage braises gently instead of scorching.

The step that matters

Stew slowly under a cover until very tender. Cabbage is tough when undercooked. Gentle, covered heat with moisture breaks down its fibres slowly, so the cabbage becomes tender without drying out or burning in the pan.

Swap the cabbage

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

  1. Capsicumfits better
  2. Potatofits better
  3. Carrotfits about as well
  4. Cabbagethe original

Fit is the average pairing score against butter, 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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