What kind of dressing is used in this cabbage salad?

A cooked egg dressing: 3 egg yolks, 1 tsp mustard, 1/2 tsp sugar, 1/4 tsp salt, 60 g butter, and 5 tablespoons hot vinegar. Everything is stirred and cooked in a water bath until the sauce is thick and smooth.

Why should the sauce be mixed with the cabbage only just before serving?

The cabbage is raw and cut into paper-thin strips; if mixed with the sauce too early, it loses its crispness and releases liquid. The recipe therefore states expressly that it is done immediately before serving.

How is the salad plated?

The center of the head of cabbage is hollowed out, and the hollowed-out cabbage is used in the salad together with peeled tomato slices and 3 hard-boiled eggs cut into 8. The salad is filled into the hollowed-out head of cabbage, which is set on a platter with a napkin underneath.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 415. It makes about 4 servings and takes around an hour.

Cabbage Salad

Name: Cabbage Salad
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 3 pcs egg yolks; 1 tsp mustard (the original states only "tsp mustard"); 0.5 tsp sugar; 0.25 tsp salt; 60 g butter; 5 tbsp hot vinegar; 1 pcs head cabbage (medium-sized head); 3 pcs hard-boiled eggs; 4 pcs tomatoes (peeled)

Erken's cabbage salad from 1914: thin strips of raw head cabbage pounded tender, mixed with a cooked egg dressing of egg yolks, mustard, sugar, salt, butter, and hot vinegar, plus tomatoes and hard-boiled eggs. Served in a hollowed-out head of cabbage.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 415 (falt i det fri)

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About the dish

From the chapter "Salads, omelets, side dishes" in Henriette Schønberg Erken's "Stor kokebok" (1914). The salad is served strikingly in a hollowed-out head of cabbage, a typical presentation for cold side dishes and cold buffets of the period. A cooked egg dressing made in a water bath was the standard salad sauce before mayonnaise became commonplace.

How to make it

1
Stir the sauce
Whisk egg yolks, mustard, sugar, and salt well together. Add the butter, then the hot vinegar a little at a time.
2
Cook in a water bath
Set the bowl in a hot water bath and stir until the sauce is thick and smooth. Let cool.
3
Prepare the head of cabbage
Hollow out the center of the head of cabbage. Cut the hollowed-out cabbage into paper-thin strips, place them in a cloth, and pound them a little so the cabbage becomes tender.
4
Mix the salad
Just before serving, mix the sauce with the raw, finely cut cabbage. Fold in the tomatoes cut into slices and the hard-boiled eggs quartered into 8.
5
Plating
Fill the salad into the hollowed-out head of cabbage and set it on a platter with a napkin underneath.

Changes from the original

Amounts are converted to modern measures (deciliters, tbsp, tsp, grams). The amount of mustard has no figure in the original and is set to 1 tsp. "Vandbad" is specified as a water bath / pot within a pot. The method is divided into numbered steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 415) → 1949 (korrekturlest, s. 461)~51% av teksten endretfjernetlagt til

Kålsalat. Ingredienser: 3 ~~eggeblommer 1 teske~~ eggeplommer 1/2 teskje sennep ½ 1/2 — sukker ¼ 3/4 — salt 6 kokte, kolde poteter Til saus: 60 gr. smør 5 ~~spiseskeer~~ spiseskjeer varm eddik 1 ~~kaalhode~~ kålhode 3 ~~haardkokte~~ hårdkokte egg 4 ~~tomater. Eggeblommerne,~~ tomater Fremgangsmåte: Eggeplommene, sennep, sukker og salt vispes sammen, ~~tilsættes smørret,~~ tilsettes smøret, derefter litt efter litt den varme eddik; rør og kok i varmt ~~vandbad,~~ vannbad, til sausen er ~~tyk~~ tykk og ~~glat.~~ glatt. Umiddelbart før serveringen blandes sausen med den i ~~løvtynde~~ løvtynne strimler ~~skaarne~~ skårne og bankede ~~raa kaal.~~ rå kål. Midtpartiet av et passe stort ~~kaalhode~~ kålhode uthules, og denne ~~uthulede kaal~~ uthulte kål kan benyttes, blandes med de ~~flaadde,~~ flådde, i skiver ~~skaarne~~ skårne tomater og de ~~haardkokte,~~ hårdkokte, i 8 ~~dele skaarne~~ deler skårne egg. Salaten ~~fyldes~~ fylles i ~~kaalhodet, som anrettes paa fat, hvorpaa er lagt en serviet.~~ kålhodet.

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Frequently asked questions

What kind of dressing is used in this cabbage salad?: A cooked egg dressing: 3 egg yolks, 1 tsp mustard, 1/2 tsp sugar, 1/4 tsp salt, 60 g butter, and 5 tablespoons hot vinegar. Everything is stirred and cooked in a water bath until the sauce is thick and smooth.
Why should the sauce be mixed with the cabbage only just before serving?: The cabbage is raw and cut into paper-thin strips; if mixed with the sauce too early, it loses its crispness and releases liquid. The recipe therefore states expressly that it is done immediately before serving.
How is the salad plated?: The center of the head of cabbage is hollowed out, and the hollowed-out cabbage is used in the salad together with peeled tomato slices and 3 hard-boiled eggs cut into 8. The salad is filled into the hollowed-out head of cabbage, which is set on a platter with a napkin underneath.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 415. It makes about 4 servings and takes around an hour.

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