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Creamed cabbage

Creamed cabbage from «Kogebog for skole og hjem» (1900): a firm cabbage head (white, red, pointed or savoy) is boiled tender, cut up and given a boil in a roux-based milk sauce seasoned with salt, nutmeg and sugar.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 191 (falt i det fri)

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About the dish

En allsidig grunnoppskrift: boken sier den passer for hvitkål, rødkål, spisskål og savoykål. Den oppbakte muskatsausen var standardsausen til kokte grønnsaker i norske skolekjøkken rundt 1900.

How to make it

  1. 1

    Boil the cabbage

    Choose a firm head of white, red, pointed or savoy cabbage. Remove the outermost leaves, wash the cabbage and cut a deep slit in the core. Boil it tender in boiling, salted water.

  2. 2

    Make the sauce

    Melt the butter, stir in the flour and thin with the milk. Bring it to a boil and season with salt, nutmeg and sugar.

  3. 3

    Simmer the cabbage in the sauce

    Cut up the boiled cabbage and bring it to a boil in the sauce before serving.

Changes from the original

Mål omregnet til metrisk og moderne enheter (gr.→g, dcl/l uendret). Sausens ingredienser sto under overskriften «Sauce:» i originalen og er beholdt slik. Ingen priser i originalen.

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Frequently asked questions

Which cabbage can I use?
The original mentions white cabbage, red cabbage, pointed cabbage and savoy cabbage – choose a firm head of whichever type you like.
What is a «knivsodd»?
A «knivsodd» (knife point) is the small amount of spice that sits on the tip of a knife edge – that is, a small pinch.

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