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Fried Cabbage

A dish of steamed cabbage fried with butter and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cabbage and vinegar are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,924 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Fried Cabbage

Ingredients

Directions

  1. Heat the butter in a skillet over medium-high heat.

  2. Add the steamed cabbage and fry until light brown.

  3. Stir in the vinegar and cook for an additional minute.

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

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

  2. Butter + vinegartop 23% of all pairs
    Smell alikemoderate
    Cooked together13,513 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  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

Cabbage
Forms the bulk of the dish and browns in the hot butter for flavour and texture.
Butter
Conducts heat in the skillet and adds richness and browning flavour.
Vinegar
Adds acidity that brightens the sweet, browned flavour of the cabbage.

The step that matters

Frying the cabbage until light brown. The cabbage is already steamed, so the skillet is only there to brown it. Too little heat leaves it pale and soft, while too much can scorch the butter before the cabbage colours. Adding the vinegar after browning keeps its sharp flavour from being lost to prolonged cooking.

Swap the cabbage

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

  1. Mustardfits better
  2. Shallotfits better
  3. Onionfits better
  4. Cabbagethe original

Fit is the average pairing score against butter, vinegar. 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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