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Heidelberg Cabbage

A braised cabbage dish cooked with fat, salt, vinegar, onion, and cloves.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cabbage and onion match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 3,001 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Heidelberg Cabbage

Ingredients

Directions

Prepare

  1. Cut the cabbage in half from crown to stem and slice it into thin strips.

  2. Heat the fat in a saucepan over medium heat.

Cook

  1. Add the cabbage and salt to the hot fat.

  2. Stir in the vinegar.

  3. Add the onion with cloves stuck in it.

  4. Boil for 2.5 hours, adding a little water if it becomes too dry.

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 + oniontop 7% of all pairs
    Smell alikestrong
    Cooked together3,001 recipes

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

  2. Cabbage + clovetop 12% of all pairs
    Smell alikemoderate
    Cooked together933 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Onion + clovetop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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

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

  5. Vinegar + oniontop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

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 cooks.
Vinegar
Adds acidity that brightens the flavor and helps the cabbage keep its red color.
Fat
Carries flavor and keeps the cabbage from sticking while it cooks.
Onion
Adds savory sweetness that deepens as it cooks down with the cabbage.

The step that matters

Keep the cabbage moist during the long boil. Cabbage cooked for a long time can dry out and scorch on the bottom of the pan. Adding a little water when it looks dry keeps the strands tender and prevents burning.

Swap the clove

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

  1. Garlicfits better
  2. Tarragonfits better
  3. Parsleyfits better
  4. Clovethe original

Fit is the average pairing score against cabbage, butter, vinegar, onion. 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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