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To Pickle Red Cabbage

A method for pickling red cabbage using salt, spices, and white wine vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Clove and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

To Pickle Red Cabbage

Oven, in the book's wordsA slack oven

Ingredients

Directions

Prepare the cabbage

  1. Remove the outer leaves and stalk from the cabbage.

  2. Quarter the cabbage lengthwise and slice the quarters crosswise.

  3. Place the sliced cabbage in a deep dish and sprinkle it with coarse sea salt.

  4. Cover the dish and let the cabbage sit for 24 hours.

  5. Drain the cabbage and wipe it dry.

Make the pickle and jar it

  1. Boil enough white wine vinegar to cover the cabbage.

  2. Add equal amounts of whole cloves, allspice, and a little mace to the vinegar and boil the mixture for 5 minutes.

  3. Place the cabbage in a stone jar and pour the boiling vinegar over it.

  4. Cover the jar with a cloth and wait until the jar cools.

  5. Seal the jar with a cork and tie the jar with leather.

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. Clove + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

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

    Shared aroma: methyleugenol (clove, spice).

  3. Allspice + macetop 7% of all pairs
    Smell alikemoderate
    Cooked together3,189 recipes

    Shared aroma: methyleugenol (clove, spice).

  4. Cabbage + allspicetop 10% of all pairs
    Smell alikemoderate
    Cooked together443 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  5. White wine + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together1,776 recipes

    Shared aroma: beta-damascenone (apple, rose).

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 turns deep purple-red as it pickles in the acidic vinegar.
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 it its sharp, tangy taste.
Whole cloves and allspice
Add warm, aromatic spice flavour that infuses into the vinegar and cabbage.

The step that matters

Drain and wipe the cabbage dry. Salting draws out a lot of liquid. If the cabbage stays wet, it dilutes the boiling vinegar and weakens the pickle, so it must be drained and dried well before jarring.

Swap the cabbage

How well each one fits the dish's main ingredients (white wine, vinegar, clove, allspice, mace):

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

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