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Savoury Cabbage

Cabbage stuffed with a seasoned forcemeat of veal, ham, shallots and beef suet, rolled in cloth and boiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Savoury Cabbage

Ingredients

Directions

Prepare the forcemeat

  1. Pound the veal, ham, shallots, and beef suet in a mortar until well combined.

  2. Season the mixture with white pepper, cayenne pepper, nutmeg, lemon peel, coarse sea salt, parsley, and lemon thyme.

  3. Add the beaten yolks of the eggs and mix thoroughly.

Stuff and cook the cabbage

  1. Wash and clean the cabbage, removing the heart.

  2. Stuff the cabbage with the meat mixture and roll it tightly in a cloth, sewing it closed.

  3. Boil the stuffed cabbage slowly for 3 hours.

Serve

  1. Serve with a white sauce.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Shallot + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together1,019 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Shallot + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together2,523 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Veal
Provides the main lean meat body of the forcemeat, giving it a firm, sliceable texture.
Beef suet
Adds fat that keeps the forcemeat moist and tender during long cooking.
Eggs
Bind the forcemeat, setting during cooking so the stuffing holds together when sliced.
Ham
Adds savory, salty flavor to the forcemeat.
Cabbage
Wraps the stuffing and becomes tender as it simmers, holding the meat in shape.

The step that matters

Rolling the cabbage tightly. If the cabbage is loosely rolled or the cloth is not secured, the stuffing can escape or loosen during the long simmer, so the forcemeat may not hold its shape when sliced.

Swap the white pepper

How well each one fits the dish's main ingredients (veal, ham, shallot, beef, pepper, nutmeg, lemon):

  1. Parsleyfits better
  2. Marjoramfits better
  3. Tarragonfits better
  4. White pepperthe original

Fit is the average pairing score against veal, ham, shallot, beef, pepper, nutmeg, 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.

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