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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. 1

    Blanch the cabbage head

    Blanch the cabbage head in boiling water.

  2. 2

    Hollow out the head

    Hollow out the cabbage head with a sharp knife from the stalk end.

  3. 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. 4

    Fill the head

    Fill the hollow with meat forcemeat and lay a couple of cabbage leaves over as a lid.

  5. 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. 6

    Serve

    Serve with white sauce.

  7. 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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 222) → Modernised~91% of the text changedremovedadded
i kg. 1 stk kålhode (forvellet). kjøttfarse (se grunnoppskrift, eller den enkle farsen nedenfor). saltet vann (til koking). 1 kg kjøtt (til enkel farse). 200 gr. franskbrød Vi 1. fløte y 2 1. g loff (uten skorpe, til enkel farse). 1 dl fløte. 1 dl melk salt pepper muskat (til å bløte loffen i). salt. pepper. muskat. 2 egg. Det opskårne kjøtt males stk egg (godt vispet). Forvell kålhodet i kokende vann.. Hul ut kålhodet med en skarp kniv fra stilken av.. Kvern det oppskårne kjøttet 6 ganger. Franskbrødet — Bløt loffen uten skorpe — utbløtes i melken og røres i; tilsett krydderier, fløten rør den inn. Tilsett krydder, fløte 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 eggene.. Fyll uthulingen med 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 legg et par kålblad over som lokk.. Legg hodet i et klede som bindes sammen, sett det i kokende saltet vann kålen blev kokt i. Hyssingen tas av, og kålbladene oplegges på avlangt fat; serveres kok ca. 2 timer.. Serveres med rørt smør. Klipp hyssingen av. hvit saus.. Den uthulede kålen kan kokes og stues, brukes til surkål, eller kokes, hakkes og blandes kald inn i farsen.

Note on Modernised

Mål er satt i moderne enheter. Mengden fløte og melk i den enkle farsen sto utydelig i kilden og er tolket som 1 dl av hver. Skoldet klede/serviett brukes til å binde inn hodet, som i originalen.

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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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