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Mutton and cabbage stew (II)

Mutton tossed in flour and layered with cabbage, pepper and salt, half covered with boiling water and simmered until everything is tender. From Erken's Stor kokebok (1949), p. 268.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 268 (falt i det fri)

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About the dish

Får i kål is an old Norwegian stew; this is the second version in the 1949 edition.

How to make it

  1. 1

    Prepare the meat

    Chop the meat into pieces, wash in lukewarm water and dry. Toss the pieces in flour.

  2. 2

    Layer

    Layer the meat in the pot with a little over half the cabbage. Sprinkle pepper and salt between the layers.

  3. 3

    Boil

    Pour boiling water over so it comes halfway up the meat. Boil for about 1 hour.

  4. 4

    Add the rest of the cabbage

    Add the remaining cabbage and simmer under a lid until everything is tender, about 3 hours in all.

Changes from the original

Measures are in modern units. The meat is given as 2–2.5 kg; 2.25 kg is used in the list.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 268) → Modernised~73% of the text changedremovedadded
2 à 2½ kg. 2,25 kg kjøtt fra bryst eller bog (2–2,5 kg, hugget i stykker). 4 kg. kg kål (renset, forvellet og oppskåret). 1 spiseskje ss hel pepper pepper. 1 spiseskje salt ss salt. 50 gr. hvetemel vann. Kjøttet — bryst eller bog — ophugges, vaskes g hvetemel. vann (kokende, så kjøttet er halvt dekket). Hugg kjøttet i stykker, vask det i lunkent vann, tørres, meles vann og legges tørk det. Vend stykkene i mel.. Legg kjøttet lagvis i gryten gryta med vel halvparten av den rensede, forvellede, opskårne kål, kålen. Strø pepper og salt overhelles med det mellom lagene.. Hell kokende vann så meget over, slik at det står halvt op opp over kjøttet; koker kjøttet. La det koke i ca. 1 time og tilsettes time.. Legg i resten av kålen; småkoker kålen og la det småkoke under lokk til alt er mørt, i alt ca. 3 timer.

Note on Modernised

Mål er omregnet til moderne enheter. Kjøttmengden er angitt som 2–2,5 kg; det er brukt 2,25 kg i ingredienslisten.

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Frequently asked questions

Which meat is used?
The book uses breast or shoulder of mutton.
How long does it cook?
The meat boils for about 1 hour before the rest of the cabbage goes in, about 3 hours in all.

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