How long should the cabbage be boiled before gratinating?

The cabbage is first blanched, then boiled in fresh, boiling salted water until it is three-quarters cooked. The water is then strained off and the cabbage is dried on a cloth before it is coarsely chopped. The total time for the dish is about 75 minutes.

What ingredients are needed?

1 kg cabbage, 200 g ham, 1 dessert spoon grated cheese, 1 dessert spoon grated white bread (rusk), ¼ liter white sauce or tomato sauce, 30 g cold butter, salt, and pepper.

How is the dish assembled and baked?

The ham is cut into neat pieces and placed in a cocotte, the cabbage is turned out over it, and the mixture of cheese and rusk is sprinkled on top. The cold butter is dotted in small pieces over it, and the dish is baked until lightly browned in a not-too-hot oven. Served in the cocotte with white sauce or tomato sauce.

Where does the recipe come from?

From Henriette Schønberg Erken's 'Stor kokebok' (1914), page 388, under cabbage dishes. The dish is also called choux au gratin.

Cabbage Gratin (choux au gratin)

Erken's cabbage gratin: blanched and boiled white cabbage is pressed over pieces of ham in a cocotte, sprinkled with cheese and breadcrumbs, dotted with butter, and gratinated. Served with white sauce or tomato sauce.

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

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About the dish

One of several cabbage dishes in the chapter on root vegetables and vegetables. Erken uses the French name 'choux au gratin' and presents the dish in a cocotte – a small lidded ovenproof dish that was common in finer households around 1914.

How to make it

1
Blanch the cabbage
Clean the cabbage, cut it up, and blanch it quickly in boiling water. Pour off the water.
2
Boil the cabbage
Return the cabbage to the heat in fresh, boiling, salted water. Boil until the cabbage is about three-quarters tender.
3
Dry and chop
Strain off the water, dry the cabbage on a kitchen towel so it becomes as dry as possible, coarsely chop it, and season with salt and pepper. Press the cabbage firmly together in a round mold.
4
Assemble in the cocotte
Place the ham pieces in the bottom of a cocotte or ovenproof dish, and turn the cabbage out over them.
5
Gratinate
Sprinkle the mixed cheese and breadcrumbs over the top, and dot the cold butter in small pieces on top. Bake in a not-too-hot oven (about 180 °C (355 °F)) for 25–30 minutes until the dish is lightly browned.
6
Serve
Serve the dish in the cocotte with white sauce or tomato sauce on the side.

Changes from the original

Measurements have been converted to modern units (a dessert spoon ≈ 2 tsp, 'franskbrød'/'kavring' = grated white bread or breadcrumbs). Baking temperature and times have been specified. The language of the method has been modernized, but the ingredients are unchanged.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 388) → 1949 (korrekturlest, s. 427)~81% av teksten endretfjernetlagt til

Kålgrateng. (Choux au gratin.) 1 kg. ~~kaal~~ kål 200 gr. skinke 1 ~~dessertske~~ dessertskje reven ost 1 ~~dessertske~~ revet franskbrød ~~1/4 l.~~ ¾ 1. hvit saus eller tomatsaus 30 gr. koldt smør salt pepper. ~~Den rensede, opskaarne kaal forvelles, sættes over ilden~~ Kålen kokes som forklart i ~~nyt, kokende, saltet vand. Naar kaalen er 3/4 kokt, siles vandet fra, kaalen tørres paa klæde, grovhakkes, krydres med salt og pepper, og kaalen~~ foregående opskrift; efter kokingen må kålen presses ~~i en rund form. Skinken skjæres i pene stykker, lægges~~ godt for å bli så tørr som mulig. Løken renses og kokes med kålen. Kålen finhakkes. Smøret varmes i en ~~cocotte, kaalen hvælves heri, strøes over~~ stekepanne, kålen has i, krydres med ~~den blandede ost~~ salt og ~~kavring, det kolde smør lægges i smaa stykker over;~~ pepper; stekes ~~svakt brun i ikke for varm ovn. Serveres~~ under omrøren i ~~cocotten med hvit saus eller tomatsaus.~~ 10—15 minutter.

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Frequently asked questions

How long should the cabbage be boiled before gratinating?: The cabbage is first blanched, then boiled in fresh, boiling salted water until it is three-quarters cooked. The water is then strained off and the cabbage is dried on a cloth before it is coarsely chopped. The total time for the dish is about 75 minutes.
What ingredients are needed?: 1 kg cabbage, 200 g ham, 1 dessert spoon grated cheese, 1 dessert spoon grated white bread (rusk), ¼ liter white sauce or tomato sauce, 30 g cold butter, salt, and pepper.
How is the dish assembled and baked?: The ham is cut into neat pieces and placed in a cocotte, the cabbage is turned out over it, and the mixture of cheese and rusk is sprinkled on top. The cold butter is dotted in small pieces over it, and the dish is baked until lightly browned in a not-too-hot oven. Served in the cocotte with white sauce or tomato sauce.
Where does the recipe come from?: From Henriette Schønberg Erken's 'Stor kokebok' (1914), page 388, under cabbage dishes. The dish is also called choux au gratin.

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