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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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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. 350)~83% of the text changedremovedadded
1 stk kanin (flådd og renset). 1 stk kålhode (skåret i strimler). 80 g smør. gr. smør 50 g gr. hvetemel (til vending). 1 ts salt (eller etter smak). 1 ts hel pepper (kan erstattes med ½ ts karve). 5 dl kokende vann (fra oppkokingen av kaninen). Flå og rens kaninen, del den pepper. Kaninen flåes, rengjøres, opskjæres i passende stykker og gi dem stykker, gis et raskt oppkok hurtig opkok i lettsaltet vann. Ta opp kjøttet og ta vare på kokevannet.. Tørk kjøttstykkene godt lett saltet vann, tørkes og vend dem vendes i hvetemel blandet med salt.. Skjær kålhodet mel og salt. Kålhodet skjæres op i strimler. Brun strimler, smøret brunes i en gryte og legg gryte, heri legges lagvis det melede kjøttet melete kjøtt og kålen lagvis oppi. Dryss over og tilsettes den hele pepper. Istedenfor å bruke hel pepper (eller karve).. Hell på så mye kan man bruke 1/2 teskje karve; nu påhelles av det kokende kokevannet vann kaninen kokte op i, så meget vann at det står halvveis opp på halvt op ad kjøttet. Kok Koker under lokk til kjøtt kaninkjøttet og kål kålen er mørt, ca. 1–1½ time.. Smak til med salt og server rykende varmt. mør. Salt efter smak.

Note on Modernised

Mål er oppgitt i moderne enheter (g, dl, ts). Fremgangsmåten er delt i nummererte trinn, og mengden kokevann er anslått. Hel pepper kan erstattes av karve slik originalen angir.

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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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