Skip to main content
Main

Tureen of Ox Humps, and Cabbage

A hearty soup made with braised ox rumps, cabbage, and a butter‑flour stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Butter and cabbage 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 ↓

Tureen of Ox Humps, and Cabbage

Ingredients

Directions

Prepare the soup base

  1. Melt the butter in a pan over heat.

  2. Add enough flour to dry it up.

  3. Gradually add the stock while stirring until it boils.

  4. Let it boil for a few minutes, then strain through a tammy into a small soup pot.

Prepare the ox rumps and cabbage

  1. Braise the ox rumps and cabbage as you would for a dish.

  2. Remove the rumps and cabbage from the braise and place them on a clean cloth.

  3. Pull the bones from the rumps and remove the strings from the cabbage.

Serve

  1. Lay the rumps and cabbage in a tureen and pour the soup over them.

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. Butter + cabbagetop 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

Butter
Melted with flour to form a roux that thickens the soup.
Flour (in the method)
Absorbs the melted butter and thickens the stock as it cooks.
Stock
Forms the liquid base of the soup, giving it its main flavour.
Ox rumps
Braised meat that gives the dish its body and rich beefy flavour.
Cabbage
Braised vegetable that adds sweetness and soft texture to the dish.

The step that matters

Gradually add the stock while stirring until it boils. Adding liquid slowly while stirring keeps the flour and butter mixture smooth. Dumping it in at once can leave lumps that are hard to remove, so the soup thickens unevenly.

“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