Cabbage dishes

Stuffed cabbage leaves at Erken's (1914): cabbage leaves rolled around root vegetables and peas, boiled or browned in butter, with brown or tomato sauce.

White cabbage pudding from Erken (1914): boiled shredded cabbage in a roux of butter, flour and cabbage water with eggs, cream and bread, baked 30 minutes.

Erken's cabbage gratin (choux au gratin): boiled white cabbage over ham, topped with cheese and breadcrumbs, gratinéed. With white or tomato sauce.

Erken's cabbage head with vegetables (1914): hollowed cabbage filled with ground meat and cream, tied in a cloth, simmered 1–1½ hours, with white sauce.

Erken's red cabbage à la flamande: shredded red cabbage braised 3–4 hours in red currant syrup, red wine and butter, with apples. For goose and duck.

Brussels sprouts with butter I from Erken (1914): ½ kg sprouts boiled just tender, then braised covered in the oven 15 minutes with 60 g butter.

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 (choux de Bruxelles à la crème) from Erken (1914): boiled sprouts warmed in butter, coarsely chopped and creamed with 1 dl cream.

Erken's braised savoy cabbage from 1914: the cabbage parboiled and braised 1½–2 hours in stock on pork, carrot and onion. Served with melted butter.

Erken's surkål (chou croûte): shredded white or red cabbage cooked tender about 1½ hours with butter and caraway, seasoned with vinegar and sugar.