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White cabbage pudding

White cabbage pudding of boiled, finely shredded cabbage folded into a cooked roux of butter, flour and cabbage water, with egg yolks, cream, grated white bread and stiffly beaten egg whites. Baked in a greased mold about 30 minutes.

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

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About the dish

An airy pudding form for cabbage, typical of Erken's wish to vary the inexpensive winter cabbages. Vegetable puddings were served as a dish in their own right or as a side to meat.

How to make it

  1. 1

    Cook the cabbage

    Clean the cabbage, parboil it, cut it into fine shreds and boil it in boiling salted water until tender.

  2. 2

    Dry the cabbage

    Strain off the water and reserve 3 dl of cabbage water. Lay the cabbage on a kitchen towel so it becomes as dry as possible.

  3. 3

    Make the roux

    Stir together butter and flour, thin with the cabbage water - or half cabbage water and half milk - and bring to a boil. Cool slightly.

  4. 4

    Mix the batter

    Stir in the egg yolks, the cream and the grated bread, and season with salt, pepper and nutmeg.

  5. 5

    Fold in

    Gently fold in the stiffly beaten egg whites and the cabbage.

  6. 6

    Bake

    Put the mixture in a greased mold, sprinkle with a little breadcrumbs, drizzle with a little melted butter and bake in the oven (about 180 °C (355 °F)) for around half an hour.

Changes from the original

Measurements converted to modern units, 'grated French bread' is given as grated white bread/breadcrumbs and 'knife tip' as a small pinch. Baking temperature (about 180 °C (355 °F)) has been added, as the original only says 'in the oven'.

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Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 388) → Modernisert~83% av teksten endretfjernetlagt til
1 kg. kaal kg hvitkål. 125 gr. g revet franskbrød loff (griljermel) (originalen: revet franskbrød). 3 stk egg (deles i plommer og hviter). 40 gr. smør g smør. 40 gr. hvetemel g hvetemel. 3 del. kaalvand dl kålvann (kokevannet fra kålen; kan erstattes av halvt kålvann og halvt melk). 1 del. fløte dl fløte. salt (etter smak). pepper (etter smak). 1 klype muskat (originalen: en knivsod muskat. Den rensede, forvellede kaal skjæres knivsodd). griljermel og smeltet smør (til formen). Rens kålen, forvell den, skjær den i fine strimler og kokes kok den i kokende, saltet vand; naar kaalen vann til den er kokt, siles vandet fra, mør.. Sil av vannet og kaalen lægges paa ta vare på 3 dl kålvann. Legg kålen på et klæde for at bli saa tør kjøkkenhåndkle så den blir så tørr som mulig. Smør mulig.. Rør sammen smør og mel røres sammen, spædes mel, spe med kaalvandet kålvannet – eller halvt kaalvand kålvann og halvt melk, gives melk – og gi det et opkok, avkjøles litt, irøres eggeblommerne, krydres oppkok. Avkjøl litt.. Rør inn eggeplommene, fløten og tilsættes det revne brødet, og smak til med salt, pepper og muskat.. Vend forsiktig inn de stivvispede eggehviter stivpiskede eggehvitene og kaalen. Haves kålen.. Ha massen i en smurt form; strøes med form, strø over litt kavring, dryppes med griljermel, drypp over litt smeltet smør og stekes stek i ovn ca. 1/2 ovnen (ca. 180 °C) i omkring en halv time.

Note til Modernisert

Mål er omregnet til moderne enheter, «revet franskbrød» er oppgitt som revet loff/griljermel og «knivsod» som en liten klype. Steketemperatur (ca. 180 °C) er lagt til, da originalen bare angir «i ovn».

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Frequently asked questions

How long should the pudding bake?
About half an hour in the oven. The mold is greased, sprinkled with a little breadcrumbs and drizzled with melted butter before baking. In total, count about 80 minutes including boiling the cabbage.
What is the cooking water from the cabbage used for?
3 deciliters of cabbage water is used to thin the roux of 40 g butter and 40 g wheat flour. You can also use half cabbage water and half milk.
How do I prepare the cabbage?
1 kg cabbage is cleaned and parboiled, cut into fine shreds and boiled in boiling salted water. Then the water is strained off and the cabbage is laid on a cloth to become as dry as possible.
How do I make the pudding light?
The egg yolks are stirred into the slightly cooled roux, and the stiffly beaten egg whites are folded in at the end together with the cabbage. Season with salt, pepper and a knife tip of nutmeg.

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