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Warm Slaw

A warm cabbage slaw dressed with a boiled egg yolk, vinegar, sugar, sour cream, and butter mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Warm Slaw

Ingredients

Directions

Make the dressing

  1. Combine the egg yolks, vinegar, sugar, sour cream, and butter in a saucepan.

  2. Boil the mixture over medium heat, stirring constantly.

Serve

  1. Pour the hot mixture over finely cut cabbage.

  2. Serve immediately.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

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

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Thicken the dressing as they cook, giving it a smooth, creamy body.
Vinegar
Adds sharp acidity that balances the sweetness and richness of the dressing.
Sugar
Sweetens the dressing to offset the sharpness of the vinegar.
Sour cream
Adds tang and richness, softening the dressing's texture.
Butter
Adds fat for smoothness and a rounded, rich flavour.

The step that matters

Boiling the mixture while stirring constantly. Egg yolks thicken as they heat but can scramble and curdle if overheated or left unstirred. Constant stirring over medium heat spreads the heat evenly so the dressing turns smooth rather than lumpy.

“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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