Cabbage with butter (choux au beurre) from Erken 1914: a head of cabbage is boiled with an onion as in the recipe for stewed cabbage, pressed dry, finely chopped, and fried for 10–15 minutes in 60 g butter with salt and pepper.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 387 (falt i det fri)
A simple variation of boiled cabbage in which, after boiling, the cabbage is pressed dry, chopped, and fried in plenty of butter — a mild and rich side dish for meat courses.
Clean and pre-boil
Clean the cabbage, cut it into quarters, and boil it as in the recipe for stewed cabbage: 8 minutes in boiling salted water with a little baking soda, then until tender in fresh boiling water without a lid. Boil the cleaned onion together with the cabbage.
Press and chop
Place the cabbage and onion in a colander and press them well so they become as dry as possible. Finely chop the cabbage.
Fry in butter
Heat the butter in a frying pan, add the cabbage, season with salt and pepper, and fry, stirring, for 10–15 minutes.
Quantities have been specified (the weight of the cabbage head), salt and pepper have been added to the ingredient list, and the cooking method from the preceding recipe has been written out in the steps.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Løk
Smør
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