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Soup

Gravy Soup with Red Cabbage

A soup made by steaming red cabbage in butter, then adding soup stock and seasoning 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 ↓

Gravy Soup with Red Cabbage

Ingredients

Directions

  1. Place the cabbage quarters in a pan with the butter.

  2. Steam the cabbage slowly until tender.

  3. Add enough good soup to fill the pan.

  4. Boil until the soup is heated through.

  5. 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 becomes tender and sweet as it steams.
Butter
Adds fat and richness, helping the cabbage soften and carry flavour.
Good soup
Provides the liquid that fills the pan and gives the dish its broth.

“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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