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Beef and Cabbage

Beef and cabbage (kjøtt i kål): thin slices of beef are layered with bacon, blanched white cabbage, onion, and peppercorns, cooked 1.5–2 hours in bouillon; the stock is used for a brown butter-and-flour sauce seasoned with 1 dl sherry and poured over.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 185 (falt i det fri)

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About the dish

A more refined relative of fårikål (mutton and cabbage), made with beef and bacon, and with a brown sauce seasoned with sherry. The bouillon cubes show that factory-made conveniences were already established in 1914.

How to make it

  1. 1

    Build up the pot

    Cut the meat into thin slices and pound them. Layer the meat in the pot with slices of pork fat, onion, and the blanched, cut-up cabbage, peppercorns, and a little salt.

  2. 2

    Cook

    Dissolve the bouillon cubes in the water and pour it over. Cook under a lid until the meat is tender, about 1½–2 hours.

  3. 3

    Lift out and strain

    Lift the meat, pork fat, and cabbage onto a platter, and strain the stock.

  4. 4

    Make the sauce

    Brown the butter and flour together, thin with the stock, and bring the sauce to a boil. Add the sherry and pour the sauce over the meat and cabbage.

Changes from the original

"Flesk" modernized to streaky pork fat/bacon; fractional quantities reconstructed (¼ kg pork fat). The onion is included in the ingredient list even though the original method does not mention it — it is layered with the cabbage. Measurements given in grams/dl.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

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. 185) → 1949 (korrekturlest, s. 216)~44% av teksten endretfjernetlagt til
1 kg. oksekjøt, renskaaret oksekjøtt, renskåret 1/4 kg. flesk 1 hvitkaalhode hvitkålhode 1 løk 2 pepperkorn 1 l. vand 3 maggibuljongterninger 1. vann 30 gr. smør 15 gr. hvetemel 1 del. sherry vin salt. Kjøttet skjæres i tynde tynne skiver, bankes og lægges legges i gryte lagvis med fleskeskiver og den forvællede, opskaarne kaal, forvellede, opskårne kål, pepperkorn og litt salt. Buljongterningerne opløses i vandet og heldes Vannet helles over; koker under lok, lokk til kjøttet er mørt, ca. 1 1/2—2 1/2 —2 timer. Kjøt, Kjøtt, flesk og kaal lægges kål legges op, og kraften siles. Smør og mel brunes sammen, spædes spedes med kraften, gives gis et opkok, tilsættes tilsettes vinen og heldes helles over kjøttet og kaalen. kålen.

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Frequently asked questions

How long does it take to cook beef and cabbage?
The dish cooks under a lid for about 1 1/2–2 hours, until the meat is tender. Total time with preparation is around 2 1/2 hours.
What meat is used?
1 kg trimmed beef cut into thin slices and pounded, plus 1/4 kg pork fat in slices layered with the cabbage.
Does the cabbage have to be pre-cooked?
Yes, the white cabbage should be blanched and cut up before it is layered in the pot with the meat, pork fat, peppercorns, and a little salt.
How is the sauce made?
The stock is strained off. 30 g butter and 15 g wheat flour are browned together, thinned with the stock, brought to a boil, 1 dl sherry is added, and it is poured over the meat and cabbage.

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