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Cabbage Head with Vegetables

Erken's recipe for a whole hollowed-out white cabbage head that is blanched, filled with ground meat mixed with cream, parsley, spices, and any leftover meat with pan gravy, tied in a cloth, and simmered for 1–1½ hours. Served with white, brown, or tomato sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 389 (falt i det fri)

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About the dish

The recipe belongs to a series of cabbage dishes in the chapter on root vegetables and vegetables, and builds directly on the preceding recipe for cabbage rolls with ground meat, cream, parsley, and spices. A whole cabbage head is filled and boiled in a cloth – a festive and economical way to use up leftover meat.

How to make it

  1. 1

    Hollow out the cabbage head

    Clean the cabbage head and cut an opening in the top. Hollow out the head carefully, but keep a wall a couple of centimeters thick. Save the cut-out cabbage flesh and a nice cabbage leaf for a 'lid'.

  2. 2

    Blanch

    Place the cabbage head and the cabbage trimmings in boiling, salted water and blanch for about 30 minutes. Lift out and let drain.

  3. 3

    Make the filling

    Mix the ground meat with cream, parsley, salt, and spices. Stir in the blanched, finely chopped cabbage. If you have leftover boiled or fried meat, chop it finely and mix it in together with a couple of dl of pan gravy.

  4. 4

    Fill and tie

    Fill the cabbage head with the mixture, place the cabbage leaf over the opening as a lid, and tie a meat cloth (cheesecloth) firmly around it.

  5. 5

    Boil

    Place a wooden lid, a plate, or a cooking rack in the bottom of the pot so the cloth does not scorch and stick. Add the cabbage head, pour boiling, salted water over it, and let it simmer, covered, for 1–1½ hours.

  6. 6

    Serve

    Remove the cloth, place the cabbage head on a platter, and serve with white sauce, brown sauce, or tomato sauce.

Changes from the original

Quantities have been estimated and given in modern units (grams, dl). The ground-meat filling from the 'preceding recipe' has been specified with cream, parsley, and spices. A meat cloth can be replaced with cheesecloth/a cotton cloth, and the wooden lid in the bottom of the pot with a plate or cooking rack.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 389) → 1949 (korrekturlest, s. 428)~46% av teksten endretfjernetlagt til
Ingredienser: 1 hvitkaalhode grønsaker hvitkålhode grønnsaker etc. som ved foregaaende opskrift. Kaalhodet foregående opskrift Kålhodet uthules og forvelles 1/2 ½ time; fyldes fylles med samme deig som ovenfor forklaret; forklart; deigen kan blandes med den uthulede, uthulte, forvellede, finhakkede kaal kål samt, om man har, rester av kokt eller stekt, ferskt eller salt kjøt; kjøtt; et par del. stekesaus røres da i. Et kaalblad lægges kålblad legges over uthulingen som lok, kjøtklæde lokk, kjøttklæde bindes omkring omkring, og kaalhodet sættes kålhodet settes over ilden varmen i kokende, saltet vand. vann. Et trælok lægges trelokk legges i bunden bunnen av gryten for at å hindre klædet i at brænde å brenne fast. Smaakoker 1—1 1/2 Småkoker ¾–1½ time; serveres med hvit saus, brun saus eller tomatsaus.

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Frequently asked questions

How long should the cabbage head boil?
The cabbage head itself should simmer for 1–1½ hours in boiling, salted water. In addition, the hollowed-out cabbage head is blanched for half an hour before it is filled. Allow around 2 hours in total.
How do I keep the meat cloth from scorching and sticking to the pot?
Place a wooden lid (a wooden board/plate) in the bottom of the pot before you set down the cabbage head. The cabbage head is tied into a meat cloth, and a cabbage leaf is placed over the hollow as a lid.
What can the filling contain?
The same mixture as in the preceding recipe, ideally combined with the hollowed-out, blanched, and finely chopped cabbage. If you have leftover boiled or fried meat – fresh or salted – it can be used, and a couple of deciliters of pan gravy stirred in.
What is it served with?
White sauce, brown sauce, or tomato sauce. The recipe is from Henriette Schønberg Erken's 'Stor kokebok' (1914), p. 389, and is calculated for 4 servings.

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