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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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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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