How long should the stuffed cabbage head boil?

About 2 hours in boiling, salted water. With blanching and preparation, total time comes to around 2 hours and 50 minutes.

Why is the cabbage head tied into a cloth?

The cloth holds the head together during the long boiling, so the filling and leaves do not fall apart in the water.

What do I do with the cabbage I hollow out?

The recipe suggests boiling and creaming it, using it for sauerkraut, or boiling and chopping it and mixing it cold into the forcemeat the head is filled with.

Is there a simpler filling than the meat forcemeat on page 181?

Yes, a quickly made forcemeat of 1 kg meat, 200 g white bread, 1 dl cream, 1 dl milk, salt, pepper and nutmeg. The head can also be filled with fish forcemeat. Served with white sauce.

Stuffed Cabbage Head

Stuffed cabbage head after Henriette Schønberg Erken (1914): a blanched cabbage head is hollowed out from the stalk, filled with meat forcemeat, tied into a cloth and boiled about 2 hours in salted water. Served with white sauce. Includes a simple quick forcemeat of 1 kg meat, 200 g white bread soaked in milk, cream, eggs and spices.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 191 (falt i det fri)

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About the dish

Stuffed cabbage head was a common, more festive everyday dish where the whole cabbage head was hollowed out and filled with forcemeat. Erken gives a simpler "quickly made" forcemeat as an alternative to the finer meat forcemeat on page 181.

How to make it

1
Blanch the cabbage head
Blanch the cabbage head in boiling water.
2
Hollow out the head
Hollow out the cabbage head with a sharp knife from the stalk end.
3
Make the simple forcemeat (if not using fine forcemeat)
Grind the cut-up meat 6 times. Soak the crustless white bread in the milk and stir it in. Add the spices, cream and the well-beaten eggs.
4
Fill the head
Fill the hollow with meat forcemeat and lay a couple of cabbage leaves over as a lid.
5
Tie up and boil
Place the head in a cloth that is tied together, set it in boiling salted water and boil about 2 hours.
6
Serve
Serve with white sauce.
7
Use the hollowed-out cabbage
The hollowed-out cabbage can be boiled and creamed, used for sauerkraut, or boiled, chopped and mixed cold into the forcemeat.

Changes from the original

Measures are set in modern units. The amounts of cream and milk in the simple forcemeat were unclear in the source and are interpreted as 1 dl of each. A scalded cloth/napkin is used to tie up the head, as in the original.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 191) → 1949 (korrekturlest, s. 222)~86% av teksten endretfjernetlagt til

1 forvællet kaalhode kjøtfarce (se side 181) saltet vand Det forvællede kaalhode uthules med en skarp kniv fra stilken av, og uthulingen fyldes med kjøtfarce (se side 181). Et par blade lægges over som lok. Hodet lægges ind i et klæde, som bindes sammen, sættes over ilden i kokende, saltet vand og koker ca. 2 timer. Serveres med hvit saus. NB. Den uthulede kaal kan kokes og stues, benyttes til surkaal, eller til hverdagsbruk kan den kokes, hakkes og blandes kold med den farce, som hodet skal fyldes med. Kaalhode kan ogsaa fyldes med fiskefarce. Til fyldt kaalhode kan ogsaa brukes en meget enklere hurtiglaget kjøtfarce: 1 kg. ~~kjøt~~ kjøtt 200 gr. franskbrød ~~1 dl.~~ Vi 1. fløte ~~1 dl.~~ y 2 1. melk salt pepper muskat 2 egg. Det ~~opskaarne kjøt~~ opskårne kjøtt males 6 ganger. Franskbrødet — uten skorpe — utbløtes i melken og røres i; ~~tilsæt~~ tilsett krydderier, fløten og de godt vispede egg. Kålhodet koker % time i saltet vann, bladene løses forsiktig fra; det tykkeste av stilken skjæres ut. På hvert blad langs efter stilken legges en skje kjøttfarse eller ovenstående hurtiglagede kjøttfarse. Bladet brettes først inn på tverrsidene, og derefter rulles det tett sammen om farsen, ombindes med skåldet hyssing. De fylte kålblade koker y 2 time i det vann kålen blev kokt i. Hyssingen tas av, og kålbladene oplegges på avlangt fat; serveres med rørt smør. Klipp hyssingen av.

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Frequently asked questions

How long should the stuffed cabbage head boil?: About 2 hours in boiling, salted water. With blanching and preparation, total time comes to around 2 hours and 50 minutes.
Why is the cabbage head tied into a cloth?: The cloth holds the head together during the long boiling, so the filling and leaves do not fall apart in the water.
What do I do with the cabbage I hollow out?: The recipe suggests boiling and creaming it, using it for sauerkraut, or boiling and chopping it and mixing it cold into the forcemeat the head is filled with.
Is there a simpler filling than the meat forcemeat on page 181?: Yes, a quickly made forcemeat of 1 kg meat, 200 g white bread, 1 dl cream, 1 dl milk, salt, pepper and nutmeg. The head can also be filled with fish forcemeat. Served with white sauce.

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