Erken's browned cabbage with meat filling (1914): finely shredded cabbage is browned in butter and sugar, moistened with meat stock, arranged around a mound of ground meat in the pot and left to simmer under a lid for two hours. Served with brown sauce.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 195 (falt i det fri)
An affordable everyday dish from the meat chapter of "Stor kokebok" (1914): finely shredded cabbage is browned with butter and sugar and arranged around a mound of ground meat that simmers tender together in the pot.
Brown the cabbage
Shred the head of cabbage finely. Brown the butter with the sugar in a pot and brown the cabbage well in it.
Moisten with stock
Pour in 1 dl meat stock.
Add the filling
Spread the cabbage evenly in the pot and make a hollow in the middle. Place the ground meat in the hollow and shape the whole thing as round as possible, so the cabbage covers the meat completely.
Simmer tender
Let the dish simmer gently under a tight lid for about 2 hours.
Serve
Serve with brown sauce.
Units are modernized (grams, dl, teaspoon). "Smaatrækker under lok" is described as gentle, steady simmering under a tight lid. The butter can be replaced with margarine.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
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