Skip to main content
Main

Cabbage, Red, Stewed

A stew of thinly sliced red cabbage, diced ham, butter, stock, vinegar, and sugar, simmered until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Cabbage and pepper are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,081 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Cabbage, Red, Stewed

Ingredients

Directions

Prepare

  1. Cut the cabbage into very thin slices.

Stew

  1. In a stewpan, combine the cabbage, diced ham, butter, stock, and vinegar.

  2. Cover the pan and let it stew for 1 hour until very tender.

  3. Add the remaining stock, season with salt, pepper, and pounded sugar. Mix well and stir over the heat until nearly all the liquid has evaporated.

Serve

  1. Serve garnished with fried sausages around the cabbage.

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 + peppertop 5% of all pairs
    Smell alikemoderate
    Cooked together4,081 recipes

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

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

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

  3. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

  4. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

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

  5. Ham + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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 becomes tender during long, slow stewing.
Ham
Adds savoury, salty flavour to the cabbage as it stews.
Butter
Adds richness and fat, giving the cabbage a smoother mouthfeel.
Vinegar
Adds acidity that brightens the flavour and helps the cabbage keep its colour.
Sugar
Balances the sharpness of the vinegar with a touch of sweetness.

The step that matters

Stir over the heat until nearly all the liquid has evaporated. Reducing the liquid concentrates the flavours and keeps the cabbage from being watery. Stopping too early leaves a soupy dish, while over-reducing can scorch the sugar and butter on the bottom of the pan.

Swap the cabbage

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

  1. Mustardfits better
  2. Capsicumfits better
  3. Shallotfits about as well
  4. Cabbagethe original

Fit is the average pairing score against ham, butter, vinegar, pepper, sugar. 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.

You might also like

Red CabbageRed Cabbage65 recipesStewed CabbageStewed Cabbage58 recipesBaked CabbageBaked Cabbage51 recipesCabbage DressingCabbage Dressing19 recipes