Kålretter

Stuffed cabbage leaves at Erken's: blanched white cabbage leaves are rolled around a filling of boiled, ground root vegetables and peas with butter, egg, cream, grated white bread and parsley. Boiled 15 minutes in salted water or browned in butter, and served with a sharp brown sauce or tomato sauce.

White cabbage pudding of boiled, finely shredded cabbage folded into a cooked roux of butter, flour and cabbage water, with egg yolks, cream, grated white bread and stiffly beaten egg whites. Baked in a greased mold about 30 minutes.

Erken's cabbage gratin: blanched and boiled white cabbage is pressed over pieces of ham in a cocotte, sprinkled with cheese and breadcrumbs, dotted with butter, and gratinated. Served with white sauce or tomato sauce.

Erken's recipe for a whole hollowed-out white cabbage head that is blanched, filled with ground meat mixed with cream, parsley, spices, and any leftover meat with pan gravy, tied in a cloth, and simmered for 1–1½ hours. Served with white, brown, or tomato sauce.

Erken's red cabbage à la flamande: finely shredded red cabbage braised 3–4 hours in red currant syrup, red wine, water, butter, salt, sugar and beet vinegar, optionally with apples the last hour, thickened with potato starch and seasoned. Served with rich meat dishes, goose, and duck.

Simple Brussels sprouts with butter from Erken's Stor kokebok (1914): 1/2 kg sprouts scalded and boiled just tender, placed in a baking dish with 60 g butter in small pieces, salt and pepper, and braised covered in the oven for 15 minutes. The sprouts must not go cold before going in.

Simple Brussels sprouts with butter from Erken's Stor kokebok 1914: sprouts boiled tender, drained and tossed in hot butter, sprinkled with chopped parsley.

Creamed Brussels sprouts à la crème from Erken 1914: boiled sprouts warmed in butter, coarsely chopped and creamed with 1 dl cream, seasoned with salt and pepper.

Erken's braised savoy cabbage from 1914: the cabbage is halved, parboiled for 15 minutes in salted water, dried, seasoned, tied back together and braised for 1½ to 2 hours in stock on a bed of pork slices with carrot, onion and bouquet garni. Served with melted butter.

Erken's surkål: finely shredded white cabbage (or red cabbage) layered in a pot with butter, caraway, wheat flour, and salt, cooked tender in water or meat stock for about 1½ hours and seasoned with vinegar and sugar at serving.