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Cabbage Mould

A baked cabbage dish cooked in butter or dripping, layered in a mould.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cabbage and butter are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 2,397 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Cabbage Mould

Ingredients

Directions

Boil the cabbage

  1. Boil the cabbage until tender, being careful not to overcook it.

Line the mould

  1. Grease a plain mould with butter or dripping.

  2. Line the mould with the outer leaves of the cooked cabbage, keeping the stalk ends at the top.

Fry the filling

  1. Chop the remaining cabbage and fry it in 1 ounce of butter or dripping without browning.

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 + buttertop 26% of all pairs
    Smell alikemoderate
    Cooked together2,397 recipes

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

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

What each ingredient does

Cabbage
Forms the main bulk and structure of the dish, with its moisture cooking down to a tender texture.
Butter or dripping
Adds richness and flavour to the cabbage and helps keep it from sticking to the mould.

The step that matters

Boil the cabbage until tender, without overcooking. Overcooked cabbage turns soft and watery and gives off stronger sulfur smells. Its leaves also tear easily, which makes lining the mould harder.

“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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