Skip to main content
Salad

Lemon Pressed Cabbage

A salad of sliced cabbage, mushrooms, and lemon, pressed to reduce liquid.

From the Recipes Wiki (Fandom) · 7 ingredients
Jump to recipe ↓

Why it works: Cabbage and lemon work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 397 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Lemon Pressed Cabbage

Timeabout an hour

Ingredients

Directions

Prepare

  1. Remove the rib from each leaf of the cabbage.

  2. Chop the leaves into 1‑inch squares (approximately).

  3. Chop the mushrooms into ½‑inch squares (approximately).

  4. Slice the lemon very thin and quarter the slices.

Press and serve

  1. Mix all ingredients and press in a pickle press for about an hour.

  2. Drain off the liquid and serve.

Nutrition, whole recipe (rough)

49Calories
4 gProtein
0 gFat
11 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Savoy Cabbage1 cup shredded (89g)22
Mushroom1/2 cup sliced (35g)15
Lemonjuice of 1 lemon (48ml)12
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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 + lemontop 13% of all pairs
    Smell alikemoderate
    Cooked together397 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Mushroom + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together4,633 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Cabbage + mushroomtop 17% of all pairs
    Smell alikemoderate
    Cooked together167 recipes

    Shared aroma: 2-octenal (fatty, green).

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

What each ingredient does

Savoy cabbage
Forms the bulk of the salad and becomes tender and pliable as salt draws out its water.
Cloud ear mushroom
Adds a soft, chewy texture that contrasts with the crisp cabbage.
Lemon
Adds acidity and bright aroma that season the salad.

The step that matters

Press for about an hour. Salt draws water out of the cabbage through osmosis, so pressing for the full time softens the leaves and concentrates the flavour. Pressing too briefly leaves the salad crunchy and watery.

Swap the cabbage

How well each one fits the dish's main ingredients (mushroom, lemon):

  1. Shallotfits better
  2. Spinachfits better
  3. Asparagusfits better
  4. Cabbagethe original

Fit is the average pairing score against mushroom, lemon. 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

Cabbage DressingCabbage Dressing9 recipesChicken SaladChicken Salad623 recipesSalad DressingSalad Dressing491 recipesTomato SaladTomato Salad179 recipes