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