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Vegetable Pudding

A savory pudding made from boiled cabbage, greens, and assorted root vegetables, seasoned with salt, optional sugar, herbs, and sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cabbage and carrot are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,505 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Vegetable Pudding

Ingredients

Directions

Prepare the vegetables

  1. Boil the cabbage or greens in water until tender.

  2. In a separate pot, boil the chosen vegetables until tender.

Make and serve the pudding

  1. Combine the boiled vegetables with the cabbage, season with salt, and add sugar and herbs if desired.

  2. Ensure the mixture is firm enough to turn out as a pudding.

  3. Serve in a pan or turn into a tureen or large dish.

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 + carrottop 7% of all pairs
    Smell alikemoderate
    Cooked together1,505 recipes

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

  2. Sugar + saucetop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Carrot + saucetop 24% of all pairs
    Smell alikelow
    Cooked together2,509 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Carrot + sugartop 28% of all pairs
    Smell alikelow
    Cooked together4,211 recipes

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

  5. Cabbage + saucetop 29% of all pairs
    Smell alikelow
    Cooked together437 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Cabbage or greens
Forms the bulk of the pudding and gives it its main body and green flavour.
Boiled root vegetables
Add body, mild sweetness and moisture so the mixture holds together when shaped.

The step that matters

Ensure the mixture is firm enough to turn out as a pudding. Boiled vegetables hold a lot of water. If they are not drained and firmed up well, the mixture stays loose and will not hold its shape when turned out of the mould.

Swap the cabbage

How well each one fits the dish's main ingredients (carrot, sugar, sauce):

  1. Parsnipfits better
  2. Capsicumfits better
  3. Turnipfits better
  4. Cabbagethe original

Fit is the average pairing score against carrot, sugar, sauce. 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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