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Cabbage Rolls, Fried

Erken's fried cabbage rolls from 1914: blanched cabbage leaves filled with ground meat, tied with kitchen twine, boiled half an hour in the cabbage water, and finally browned in butter in a pan.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 192 (falt i det fri)

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About the dish

The recipe appears right after Erken's stuffed cabbage leaves and refers back to it: the leaves are loosened, blanched, filled with ground meat, tied with scalded twine, and boiled about half an hour in the cabbage water. The difference is that the rolls are finally browned in butter in a pan.

How to make it

  1. 1

    Loosen the cabbage leaves

    Cut out the stalk and carefully loosen the leaves from the head of cabbage so they stay whole.

  2. 2

    Blanch

    Blanch the leaves a few minutes in lightly salted boiling water until soft and pliable. Lift them out and let them drain. Keep the cooking water.

  3. 3

    Fill and tie

    Place ground meat on each leaf, fold the leaf tightly around the filling, and tie with scalded twine.

  4. 4

    Boil

    Boil the rolls about half an hour in the water the cabbage was cooked in.

  5. 5

    Brown in butter

    Remove the twine and brown the rolls in a pan in butter.

  6. 6

    Serve

    Arrange the rolls on an oblong platter and serve at once.

Changes from the original

Clarified the method that the original only refers to (blanching, tying with twine, boiling time in the cabbage water). Measurements are given in modern units; amounts for cabbage and filling are estimated from Erken's corresponding recipe.

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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. 192) → 1949 (korrekturlest, s. 223)~80% av teksten endretfjernetlagt til
Kaalblade kjøtfarce smør Bladene løsnes fra kaalhodet, forvælles, fyldes Kålhodet kokes, bladene løsnes, fylles og kokes behandles som i foregaaende foregående opskrift. Efterat hyssingen er tat tatt av, brunes de paa pande på panne i smør. Ingredienser: 100 gr. smør salt pepper 1 løk 4 del. kraft 15 gr. hvetemel 1 ansjos paprika 1 spiseskjefull persille 1/2 del. vin

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Frequently asked questions

How do I make the cabbage rolls?
Loosen the leaves from the head of cabbage, blanch them in boiling water until soft, place ground meat on each leaf, roll up, and tie with twine. Boil them until done, remove the twine, and brown the rolls in butter in a pan.
What is the difference between these and ordinary boiled cabbage rolls?
The method is the same, but here the rolls are finally browned in butter in a pan after the twine is removed. This gives a seared crust and more flavor.
How long does the dish take?
Allow about 70 minutes in all for blanching, filling, boiling, and browning. The recipe makes about 4 servings.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 192, in the chapter on ground meat and meat patties.

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