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Baked cabbage pudding

Browned cabbage and meat farce layered in a greased mould, cabbage at the bottom and top, baked for about 1 hour and served with the juices as sauce. From Erken's Stor kokebok (1949), p. 428.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 428 (falt i det fri)

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About the dish

The book ends the recipe with "Quite excellent!", a rare personal verdict from the author.

How to make it

  1. 1

    Brown the cabbage

    Cut up the cleaned head of cabbage and brown it well in butter or fat.

  2. 2

    Layer

    Grease a mould. Layer the browned cabbage and meat farce, with cabbage as the bottom and top layer.

  3. 3

    Bake

    Bake in the oven for about 1 hour.

  4. 4

    Make the sauce

    Carefully pour off the thin juices. Thicken if needed, or boil up with a little leftover gravy, and pour over the pudding.

Changes from the original

"½ kg" is written as 500 g. The book gives no oven temperature and none has been added.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 428) → Modernised~72% of the text changedremovedadded
Ingredienser: 1 stk kålhode ½ kg. (renset). 500 g kjøttfarse Et renset kålhode skjæres op (gjerne hurtiglaget). smør eller fett (til å brune kålen). stekesaus (tiloversbleven, valgfritt). Skjær opp det rensede kålhodet og brunes brun det godt i smør eller fett. En form smøres, og heri legges lagvis fett.. Smør en form. Legg den brunede kål kålen og kjøttfarsen — gjerne den hurtiglagede; det underste lagvis, slik at nederste og det øverste lag skal være kål. Stekes er kål.. Stek i ovn i ca. 1 time. time.. Hell forsiktig av den tynne kraft fra. kraften. Jevn den om nødvendig nødvendig, eller kok den op opp sammen med litt tiloversbleven stekesaus. Helles stekesaus fra overs, og hell den over puddingen. Ganske utmerket!

Note on Modernised

«½ kg.» er skrevet 500 g. Ovnstemperatur er ikke oppgitt i boka og er ikke lagt til.

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Frequently asked questions

What kind of meat farce?
The book recommends a quick-made farce.
How is the sauce made?
From the thin juices in the mould, thickened if needed, or boiled up with a little leftover gravy.

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