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Rabbit with cabbage

Erken's 1914 rabbit dish in which rabbit pieces are parboiled, floured and layered with shredded cabbage in browned butter, seasoned with whole peppercorns or caraway, and simmered tender in the cooking water.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 317 (falt i det fri)

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About the dish

From the chapter on poultry and game in Henriette Schønberg Erken's "Stor kokebok" (1914). Rabbit was an inexpensive and common meat, and the dish is a variant of the fårikål principle with layered meat and cabbage.

How to make it

  1. 1

    Parboil the rabbit

    Skin and clean the rabbit, cut it into suitable pieces and give them a quick boil in lightly salted water. Take out the meat and save the cooking water.

  2. 2

    Flour the meat

    Dry the meat pieces well and dredge them in all-purpose flour mixed with salt.

  3. 3

    Layer it up

    Cut the head of cabbage into shreds. Brown the butter in a pot and layer the floured meat and the cabbage in it. Sprinkle over whole peppercorns (or caraway).

  4. 4

    Cook

    Pour in enough of the boiling cooking water that it comes halfway up the meat. Cook covered until the meat and cabbage are tender, about 1–1½ hours.

  5. 5

    Season

    Season to taste with salt and serve piping hot.

Changes from the original

Measurements are given in modern units (g, dl, tsp). The method is divided into numbered steps, and the amount of cooking water is estimated. Whole peppercorns can be replaced with caraway as the original states.

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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. 317) → 1949 (korrekturlest, s. 350)~38% av teksten endretfjernetlagt til
1 kanin 1 kaalhode kålhode 80 gr. smør 50 gr. hvetemel salt pepper. Kaninen flaaes, flåes, rengjøres, opskjæres i passende stykker, gives gis et hurtig opkok i let lett saltet vand, tørres vann, tørkes og vendes i mel og salt. Kaalhodet Kålhodet skjæres op i strimler, smørret smøret brunes i gryte, heri lægges legges lagvis det melede kjøt melete kjøtt og kaalen kålen og tilsættes tilsettes den hele pepper. Istedenfor at å bruke hel pepper kan man bruke ½ teske 1/2 teskje karve; nu paaheldes påhelles av det kokende vand, vann kaninen kokte op i, saa så meget vand vann at det staar står halvt op ad kjøttet. Koker under lok, lokk til kaninkjøttet og kaalen kålen er mør. Salt efter smak.

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Frequently asked questions

How long does the dish take?
Count on around 105 minutes in all. The rabbit first gets a quick boil in lightly salted water, and then the meat and cabbage cook covered until everything is tender.
What do I use as the cooking liquid?
Use the boiling water the rabbit was parboiled in. Pour in enough that the liquid comes halfway up the meat.
Can I swap out the whole peppercorns?
Yes, the 1914 recipe (Stor kokebok, p. 317) states that instead of whole peppercorns you can use ½ teaspoon caraway.
How are the meat and cabbage layered in the pot?
The rabbit pieces are dried and dredged in flour and salt, the head of cabbage is cut into shreds, and then the floured meat and cabbage are layered in the pot with the browned butter.

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