Why it works: Cabbage and cream work together. They rank in the top 31% of all ingredient pairs, and cooks put them together in 778 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓
Hot Slaw
Ingredients
Directions
Prepare
Cut the cabbage as for cold slaw.
Prepare the dressing as you would for cold slaw.
Cook and serve
Place the cabbage in a stew-pan and heat on the stove for 30 minutes, ensuring it does not boil.
While the cabbage is hot, pour the dressing over it.
Stir until well mixed and the cabbage looks coddled.
Serve immediately.
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.
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Cabbage + creamtop 31% of all pairsSmell alikelowCooked together778 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
- Cabbage
- Forms the bulk of the dish and softens as it heats, becoming tender.
- Dressing
- Adds moisture and richness, coating the warm cabbage with flavor.
The step that matters
Keep the cabbage below a boil. Gentle heat softens the cabbage evenly and keeps it tender. Boiling would overcook the outer leaves and make them limp and watery.
“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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