How long should the cabbage rolls boil?

The rolls are boiled in boiling, salted water for about 1/4 hour (15 minutes). Alternatively they can be browned in butter in a pan.

What is the filling made of?

Boiled vegetables – celeriac, carrots, green peas and turnips – ground once through a meat grinder together with 40 g of butter. Then grated bread soaked in egg and a tablespoon of cream is stirred in, along with finely chopped parsley, a little onion, pepper and salt.

How do the rolls hold their shape?

The cabbage leaves are blanched first and the thickest part of the stem is cut away. Place a dessert spoon of filling on the leaf, fold in from the sides, roll up and tie the roll with thread before boiling.

What is served with it?

The recipe from Schønberg Erken's "Stor kokebok" (1914) recommends a sharp brown sauce or tomato sauce.

Stuffed Cabbage Leaves

Stuffed cabbage leaves at Erken's: blanched white cabbage leaves are rolled around a filling of boiled, ground root vegetables and peas with butter, egg, cream, grated white bread and parsley. Boiled 15 minutes in salted water or browned in butter, and served with a sharp brown sauce or tomato sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 388 (falt i det fri)

Be the first to rate

About the dish

Erken's vegetarian variant of cabbage rolls, where the filling is a mixture of boiled root vegetables and peas instead of ground meat. The rolls are tied with thread, as was common before string and roasting thermometers became household items.

How to make it

1
Blanch the cabbage leaves
Take the cabbage leaves nicely off the head and blanch them in boiling water. Cut away the thickest part of the stems.
2
Boil the vegetables
Clean the celeriac, carrots, turnips and peas, boil them tender and cut them up.
3
Make the filling
Run the vegetables once through a meat grinder (or in a food processor) together with the butter.
4
Mix the filling
Stir in the grated bread that has been soaked in the egg and cream, and season with parsley, onion, salt and pepper.
5
Roll the cabbage leaves
Place a dessert spoon of the filling on each blanched cabbage leaf. Fold the leaf in from the sides, roll it up and tie around it with thread.
6
Boil or brown
Boil the rolls in boiling, salted water for a quarter of an hour, or brown them in butter in a pan.
7
Serve
Serve the stuffed cabbage leaves with a sharp brown sauce or tomato sauce.

Changes from the original

Measurements are converted to modern units; "knife's point of onion" is interpreted as a small amount of finely chopped onion, "grated bread" as breadcrumbs/grated white bread. The meat grinder can be replaced by a food processor. The preparation is divided into numbered steps.

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.

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. 388) → 1949 (korrekturlest, s. 427)~38% av teksten endretfjernetlagt til

Fylte kålblade. 1 ~~hvitkaalhode~~ hvitkålhode 100 gr. ~~sellerirøtter~~ selleri 200 gr. gulerøtter 200 gr. grønne erter 200 gr. ~~næper~~ neper 40 gr. smør 1 ~~spiseskefuld~~ spiseskje fløte 1 ~~finhakket~~ fjnhakket persille pepper salt 1 del. revet brød 1 ~~knivsod~~ knivsodd løk 1 egg. ~~Kaalbladene tages~~ Kålbladene tas pent fra og forvelles; det tykkeste av stilkene skjæres bort. ~~Grønsakerne~~ Grønnsakene renses, kokes, skjæres op og males 1 i gang ~~paa kjøtkvern~~ på kjøtt kvern med ~~smørret;~~ smøret; irøres brødet, som er utbløtt i egget og fløten, persille og ~~krydderier.~~ kryddrier. En ~~dessertskefuld~~ dessertskjefull av denne deig ~~lægges paa~~ legges på det forvellede ~~kaalblad;~~ kålblad; bladet brettes ~~ind~~ inn fra ~~siderne,~~ sidene, rulles sammen, ombindes med ~~traad~~ tråd og kokes i kokende, saltet ~~vand 1/4~~ vann ¾ time eller brunes i smør ~~paa pande.~~ på panne. Serveres med brun skarp saus eller tomatsaus.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long should the cabbage rolls boil?: The rolls are boiled in boiling, salted water for about 1/4 hour (15 minutes). Alternatively they can be browned in butter in a pan.
What is the filling made of?: Boiled vegetables – celeriac, carrots, green peas and turnips – ground once through a meat grinder together with 40 g of butter. Then grated bread soaked in egg and a tablespoon of cream is stirred in, along with finely chopped parsley, a little onion, pepper and salt.
How do the rolls hold their shape?: The cabbage leaves are blanched first and the thickest part of the stem is cut away. Place a dessert spoon of filling on the leaf, fold in from the sides, roll up and tie the roll with thread before boiling.
What is served with it?: The recipe from Schønberg Erken's "Stor kokebok" (1914) recommends a sharp brown sauce or tomato sauce.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!