How long should the cabbage rolls boil?

The cabbage leaves are first blanched for 5–10 minutes in boiling, salted water. After they are filled and rolled, they boil for half an hour in the same water the cabbage was blanched in.

How do I get the rolls to hold their shape?

Cut out the thickest part of the stem, place a spoonful of ground meat along the stem, fold in the sides and roll the leaf tightly together. Tie around with scalded string, which is cut off and removed before serving.

What is served with stuffed cabbage leaves?

In the recipe from Schønberg Erken's "Stor kokebok" (1914, p. 191) the cabbage rolls are arranged on an oblong platter and served with stirred butter.

Which meat filling is used?

Ordinary ground meat, which Schønberg Erken refers to on page 181 of the same book.

Stuffed Cabbage Leaves, Cabbage Rolls

Stuffed cabbage leaves (cabbage rolls) from Erken's Stor kokebok 1914: cabbage leaves are blanched 5–10 minutes, the stem cut out, each leaf filled with a spoonful of ground meat, rolled and tied with string, and boiled ½ hour in the cabbage water. Served with stirred butter.

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

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About the dish

Cabbage rolls were an economical way to stretch the ground meat. Erken lets the rolls boil in the cabbage water, and in the next recipe gives a variant where they are browned in butter afterwards.

How to make it

1
Blanch the leaves
Carefully loosen the cabbage leaves from the head and put them in boiling, salted water. Let them simmer 5–10 minutes.
2
Trim the leaves
Take the leaves out and cut out the thickest part of the stem.
3
Fill and roll
Place a spoonful of ground meat on each leaf along the stem. First fold in the sides and roll the leaf tightly around the filling. Tie with scalded string.
4
Boil the rolls
Boil the stuffed cabbage leaves for ½ hour in the water the cabbage was boiled in.
5
Serve
Cut off the string, place the rolls on an oblong platter and serve with stirred butter.

Changes from the original

No quantities are given in the original; the number of cabbage leaves and the amount of ground meat are estimated in a modern ingredient list. The string is retained, but it is scalded 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.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1914 (proofread, p. 191)~86% of the text changedremovedadded

~~12 stk kålblad (løsnet forsiktig fra kålhodet). 600 g kjøttfarse~~ kaalblade kjøtfarce (se ~~grunnoppskrift).~~ side 181) saltet ~~vann (til forvelling og koking). hyssing (skoldet, til å binde med). 100 g rørt smør (til servering). Løsne kålbladene forsiktig~~ vand Bladene løses forsigtig fra ~~hodet~~ kaalhodet og ~~legg dem~~ sættes over ilden i kokende, saltet ~~vann. La dem småkoke 5–10 minutter.. Ta bladene opp og skjær ut den~~ vand, smaakoker i 5 à 10 minutter. Tages op; det tykkeste ~~delen~~ av ~~stilken.. Legg en skje kjøttfarse på~~ stilken skjæres ut. Paa hvert blad ~~langs stilken. Brett~~ langsefter stilken lægges en ske kjøtfarce (se side 181). Bladet brettes først ~~inn tverrsidene~~ ind paa tversiderne, og ~~rull bladet tett~~ derefter rulles det tæt sammen om ~~farsen. Bind~~ farcen, ombindes med skoldet ~~hyssing.. Kok de fylte kålbladene~~ hyssing. De fyldte kaalblade koker ½ time i ~~vannet kålen ble~~ det vand, kaalen blev kokt ~~i.. Klipp av hyssingen, legg rulettene på et avlangt fat~~ i. Hyssingen tages av, og ~~server~~ kaalbladene oplægges paa avlangt fat; serveres med rørt smør. Klip hyssingen op.

Note on Modernised

Ingen mengder er oppgitt i originalen; antall kålblad og mengde farse er anslått i moderne ingrediensliste. Hyssing er beholdt, men den skoldes som i originalen.

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Frequently asked questions

How long should the cabbage rolls boil?: The cabbage leaves are first blanched for 5–10 minutes in boiling, salted water. After they are filled and rolled, they boil for half an hour in the same water the cabbage was blanched in.
How do I get the rolls to hold their shape?: Cut out the thickest part of the stem, place a spoonful of ground meat along the stem, fold in the sides and roll the leaf tightly together. Tie around with scalded string, which is cut off and removed before serving.
What is served with stuffed cabbage leaves?: In the recipe from Schønberg Erken's "Stor kokebok" (1914, p. 191) the cabbage rolls are arranged on an oblong platter and served with stirred butter.
Which meat filling is used?: Ordinary ground meat, which Schønberg Erken refers to on page 181 of the same book.

Equipment for this dish

Meat grinder →Erken ground her own forcemeat – your own grinder lets you control fat and coarseness.Foodstuff.no

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