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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)

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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. 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. 2

    Boil the vegetables

    Clean the celeriac, carrots, turnips and peas, boil them tender and cut them up.

  3. 3

    Make the filling

    Run the vegetables once through a meat grinder (or in a food processor) together with the butter.

  4. 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. 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. 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. 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.

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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
1914 (proofread, p. 388) → Modernised~80% of the text changedremovedadded
1 hvitkaalhode stk hvitkålhode. 100 gr. sellerirøtter g sellerirot. 200 gr. gulerøtter g gulrøtter. 200 gr. g grønne erter erter. 200 gr. næper g neper. 40 gr. smør g smør. 1 spiseskefuld fløte ss fløte. 1 ss finhakket persille pepper salt (originalen: «1 finhakket persille»). 1 del. dl revet brød loff (griljermel). 1 knivsod klype finhakket løk (originalen: 1 knivsodd løk). 1 stk egg. Kaalbladene tages salt (etter smak). pepper (etter smak). Ta kålbladene pent fra hodet og forvelles; det forvell dem i kokende vann. Skjær bort den tykkeste delen av stilkene skjæres bort. Grønsakerne renses, kokes, skjæres op stilkene.. Rens sellerirot, gulrøtter, neper og males 1 erter, kok dem møre og skjær dem opp.. Kjør grønnsakene én gang paa kjøtkvern gjennom kjøttkvern (eller i foodprocessor) sammen med smørret; irøres brødet, smøret.. Rør inn det revne brødet som er utbløtt bløtt ut i egget og fløten, persille og krydderier. En dessertskefuld smak til med persille, løk, salt og pepper.. Legg en dessertskje av denne deig lægges paa det forvellede kaalblad; farsen på hvert forvellet kålblad. Brett bladet brettes ind inn fra siderne, rulles sammen, ombindes med traad sidene, rull det sammen og kokes bind om med tråd.. Kok rullene i kokende, saltet vand 1/4 time vann i et kvarter, eller brunes brun dem i smør paa pande. Serveres i panne.. Server de fylte kålbladene med brun brun, skarp saus eller tomatsaus.

Note on Modernised

Mål er omregnet til moderne enheter; «knivsod løk» er tolket som en liten mengde finhakket løk, «revet brød» som griljermel/revet loff. Kjøttkvern kan erstattes av foodprocessor. Tilberedningen er delt i nummererte trinn.

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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.

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