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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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Time machine – what changed?

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

From1914Modernised
To1914Modernised
Modernised → 1914 (proofread, p. 388)~83% of the text changedremovedadded
1 kg hvitkål. kg. kaal 125 g revet loff (griljermel) (originalen: gr. revet franskbrød). franskbrød 3 stk egg (deles i plommer og hviter). 40 g smør. gr. smør 40 g hvetemel. gr. hvetemel 3 dl kålvann (kokevannet fra kålen; kan erstattes av halvt kålvann og halvt melk). del. kaalvand 1 dl fløte. del. fløte salt (etter smak). pepper (etter smak). 1 klype muskat (originalen: en knivsodd). griljermel og smeltet smør (til formen). Rens kålen, forvell den, skjær den knivsod muskat. Den rensede, forvellede kaal skjæres i fine strimler og kok den kokes i kokende, saltet vann til den vand; naar kaalen er mør.. Sil av vannet kokt, siles vandet fra, og ta vare på 3 dl kålvann. Legg kålen på kaalen lægges paa et kjøkkenhåndkle så den blir så tørr klæde for at bli saa tør som mulig.. Rør sammen smør mulig. Smør og mel, spe mel røres sammen, spædes med kålvannet – kaalvandet eller halvt kålvann kaalvand og halvt melk – og gi det melk, gives et oppkok. Avkjøl litt.. Rør inn eggeplommene, fløten og det revne brødet, og smak til med salt, pepper opkok, avkjøles litt, irøres eggeblommerne, krydres og muskat.. Vend forsiktig inn tilsættes de stivpiskede eggehvitene stivvispede eggehviter og kålen.. Ha massen kaalen. Haves i en smurt form, strø over form; strøes med litt griljermel, drypp over kavring, dryppes med litt smeltet smør og stek i ovnen (ca. 180 °C) stekes i omkring en halv ovn ca. 1/2 time.

Note on Modernised

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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