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Cabbage Pudding

Cabbage pudding from Erken 1914: two heads of pointed cabbage are boiled until tender in broth, chopped, and combined into a white sauce of 50 g butter, 40 g flour, and 4 dl milk, with 6 eggs, coarsely chopped salt meat/tongue/ham, and spices. Baked in a mold for 1 hour and served with creamed butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 197 (falt i det fri)

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About the dish

Cabbage pudding was a common everyday dish in which cabbage and leftover salt meat, tongue, or ham are baked in a mold with white sauce and eggs.

How to make it

  1. 1

    Cook the cabbage

    Boil the cabbage until tender in the water with the bouillon cubes added.

  2. 2

    Chop the cabbage

    Remove the cabbage and chop it a little.

  3. 3

    Make the sauce

    Melt the butter, stir in the flour, and thin with the milk to a smooth sauce. Let it come to a boil.

  4. 4

    Combine

    Stir the cabbage into the sauce, remove the pot from the heat, and add the egg yolks, the coarsely chopped meat, and the spices. Finally fold in the stiffly whipped egg whites.

  5. 5

    Bake

    Pour the mixture into a greased and crumb-coated mold and bake in the oven at 175 °C (345 °F) for about 1 hour.

  6. 6

    Serve

    Serve with creamed butter.

Changes from the original

'1 deep plate' interpreted as about 400 g meat, deciliters and grams rendered in modern units, and oven temperature (175 °C (345 °F)) added.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 228)~82% of the text changedremovedadded
2 stk spisskålhoder. spisskålhoder 1 l vann. 3 stk buljongterninger. 1. vann 50 g smør. gr. smør 40 g hvetemel. gr. hvetemel 3/4 del. melk 4 dl melk. 6 stk egg (delt i plomme og hvite). 400 g saltkjøtt, 1 dyp tallerken salt kjøtt, tunge eller skinke (grovhakket). 0,25 ts pepper (etter smak). 1 ts salt (etter smak). 0,25 ts muskat (etter smak). 75 g smør (til rørt smør ved servering). Kok kålen muskat. Kålen kokes mør i vannet tilsatt buljongterningene.. Ta vannet. Når kålen opp og hakk er kokt, tas den litt.. Smelt smøret, rør inn melet op og spe med melken til en jevn saus. La hakkes litt, hvorefter den koke opp.. Rør kålen inn has i sausen, ta gryten laget av varmen smør, mel og tilsett eggeplommene, melk. Gryten tas av varmen, eggeplommene has i samt det grovhakkede kjøttet grovt hakkede kjøtt, krydderier og krydderne. Vend til sist inn de stivpiskede eggehvitene.. Hell blandingen stivvispede hviter. Has i en smurt og strødd form og stek i ovnen ved 175 °C stekes i ca. ovn 1 time.. time. Serveres med rørt smør. hvit saus.

Note on Modernised

«1 dyp tallerken» tolket som ca. 400 g kjøtt, desiliter og gram gjengitt i moderne enheter, ovnstemperatur (175 °C) lagt til.

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Frequently asked questions

What meat do I use in the cabbage pudding?
A deep plate of salt meat, tongue, or ham, coarsely chopped. The meat is thus already boiled/salted, and is mixed into the cabbage-and-sauce mixture.
How long should the pudding bake?
It is baked for 1 hour in the oven in a greased and crumb-coated mold. The cabbage is boiled until tender beforehand in water with bouillon cubes, so the total time comes to about 100 minutes.
How do I make the pudding airy?
The eggs are separated: the yolks are stirred into the cooled sauce (the pot is removed from the heat first, so they do not curdle), and the stiffly whipped whites are folded in at the end.
What is it served with?
Creamed butter, as the recipe in Schønberg Erken's 'Stor kokebok' (1914, p. 197) specifies.

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