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Red Cabbage

A pickled red cabbage seasoned with cloves, mace, horseradish, and optional beetroot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Red Cabbage

Why it works: Horseradish and beetroot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 209 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Red Cabbage

Ingredients

Directions

Prepare

  1. Remove the outer leaves from the cabbage and shred it finely.

  2. Sprinkle coarse sea salt over the cabbage and let it stand for two days.

  3. Drain the cabbage in a colander and transfer it to a jar.

Pickle and seal

  1. Boil enough white wine vinegar to cover the cabbage with cloves, mace, and horseradish.

  2. Once cooled, pour the vinegar mixture over the cabbage.

  3. Add slices of beetroot if desired, and cover the jar with a lid.

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. Horseradish + beetroottop 1% of all pairs
    Smell alikestrong
    Cooked together209 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Cabbage + horseradishtop 2% of all pairs
    Smell alikestrong
    Cooked together481 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Cabbage + beetroottop 4% of all pairs
    Smell alikestrong
    Cooked together377 recipes

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

  4. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Clove + horseradishtop 7% of all pairs
    Smell alikestrong
    Cooked together1,245 recipes

    Shared aroma: coumarin (sweet, hay).

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 the crisp texture once salted and pickled.
Coarse sea salt
Draws water out of the cabbage, softening it and concentrating its flavour before pickling.
White wine vinegar
Provides the acidity that preserves the cabbage and gives the pickle its sharp taste.
Scraped horseradish
Adds a pungent, sharp aroma and heat that mellows during pickling.

The step that matters

Pour the vinegar mixture over the cabbage only once cooled. The vinegar must be cool before it touches the cabbage, so the cabbage does not soften and cook from the heat. Hot liquid would wilt the shreds and change their crisp texture.

Swap the beetroot

The recipe marks beetroot as optional. How well each one fits the dish's main ingredients (cabbage, white wine, vinegar, clove, mace, horseradish):

  1. Mustardfits better
  2. Shallotfits better
  3. Radishfits about as well
  4. Beetrootthe original

Fit is the average pairing score against cabbage, white wine, vinegar, clove, mace, horseradish. 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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