How long should veal in cabbage cook?

The dish simmers about 2 hours, until the meat and cabbage are tender. Total time with preparation is about 2.5 hours.

Why is the meat tossed in flour before browning?

The meat is tossed in flour mixed with salt (50 g wheat flour) and browned in 100 g butter. The flour gives color during browning and thickens the liquid in the pot.

When does the pepper go in?

The 2 teaspoons of whole pepper are cooked with it for the last half hour, so the flavor does not become too strong.

How much water goes in, and what do you do with the cabbage?

The cabbage is washed, cut up, and blanched, and layered with the meat. Pour on enough boiling water to come halfway up the meat. The recipe is from Schønberg Erken's Stor kokebok (1914), p. 215.

Veal in cabbage

Name: Veal in cabbage
Prep time: 35 min
Cook time: 1 h 55 min
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 2 kg veal (bone-in, in suitable pieces); 2 kg cabbage (estimated amount; the original only says "cabbage"); 2 tsp whole peppercorns; 1 tbsp salt (to taste); 100 g butter; 50 g wheat flour; boiling water (enough to come halfway up the meat)

Veal in cabbage from Erken's Stor kokebok (1914): veal is tossed in flour and salt, browned in butter, layered with blanched cabbage, and simmered about 2 hours with whole peppercorns added for the last 30 minutes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 215 (falt i det fri)

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About the dish

A veal version of fårikål (mutton and cabbage) from the meat chapter of "Stor kokebok" (1914). The dish relates to Erken's remarks on suckling veal, where she holds that veal does well in a cabbage dish.

How to make it

1
Prepare the meat
Crack the bones, wash the meat, and cut it into suitable pieces.
2
Brown the meat
Mix the flour and salt, toss the meat pieces in the mixture, and brown them in the butter.
3
Layer in the pot
Wash the cabbage, cut it up, and blanch it. Layer the meat and cabbage in a pot.
4
Cook
Pour on enough boiling water to come halfway up the meat. Let it simmer until everything is tender, about 2 hours.
5
Pepper
Add the whole peppercorns during the last half hour of cooking.

Changes from the original

Quantities are given in modern measures (grams, liters, teaspoon) and the cabbage is estimated at about 2 kg, since the original gives no amount. The method is written in modern Norwegian and divided into 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. 215) → 1949 (korrekturlest, s. 245)~86% av teksten endretfjernetlagt til

2 1½ kg. ~~kalvekjøt kaal~~ kalvekjøtt 1 kg. kål 2 ~~teskeer~~ teskjeer hel pepper salt 100 gr. smør 50 gr. hvetemel vand. Kjøttet knækkes, vaskes og skjæres op. Vendes i det blandede mel og salt og brunes i smørret. Kjøttet lægges derefter i gryte lagvis med den vaskede, opskaarne og forvællede kaal. Saa meget kokende vand heldes paa, at det staar halvt op ad kjøttet. Smaakoker, til alt er mørt, ca. 2 timer. Pepperen koker med den sidste halve time. vann

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Frequently asked questions

How long should veal in cabbage cook?: The dish simmers about 2 hours, until the meat and cabbage are tender. Total time with preparation is about 2.5 hours.
Why is the meat tossed in flour before browning?: The meat is tossed in flour mixed with salt (50 g wheat flour) and browned in 100 g butter. The flour gives color during browning and thickens the liquid in the pot.
When does the pepper go in?: The 2 teaspoons of whole pepper are cooked with it for the last half hour, so the flavor does not become too strong.
How much water goes in, and what do you do with the cabbage?: The cabbage is washed, cut up, and blanched, and layered with the meat. Pour on enough boiling water to come halfway up the meat. The recipe is from Schønberg Erken's Stor kokebok (1914), p. 215.

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