A simple raw salad of finely shredded, beaten cabbage and grated beetroot, tossed in vinegar or lemon juice and garnished with parsley. From Erken's Stor kokebok (1949), pp. 504–505.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 504 (falt i det fri)
The recipe appears twice in the book, on p. 504 and p. 505, with slightly different wording. Beating the cabbage is an old way of making raw cabbage tender.
Prepare the cabbage
Shred the cabbage finely and bruise it by beating so that it becomes tender. Grate the beetroot.
Toss in the dressing
Toss the cabbage and beetroot with vinegar or lemon juice, pepper and salt.
Garnish
Garnish the salad with parsley.
The two drafts are merged into one recipe. Amounts other than the vinegar are not given; 'kål' is read as white cabbage.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Hodekål
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Note on Modernised
De to utkastene er slått sammen til én oppskrift. Mengder bortsett fra eddik er ikke oppgitt; «kål» er tolket som hvitkål.
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