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Red Cabbage (choux rouges à la flamande)

Erken's red cabbage à la flamande: finely shredded red cabbage braised 3–4 hours in red currant syrup, red wine, water, butter, salt, sugar and beet vinegar, optionally with apples the last hour, thickened with potato starch and seasoned. Served with rich meat dishes, goose, and duck.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 389 (falt i det fri)

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About the dish

Red cabbage in the Flemish manner, with red currant syrup, red wine, and beet vinegar giving both acidity and color. Elsewhere in the chapter, Erken stresses that vegetables keep their color best if first doused with boiling and then cold water. The dish belongs with rich meat dishes, goose, and duck.

How to make it

  1. 1

    Shred the cabbage

    Clean the head of red cabbage, cut it into quarters, and cut away the thick stem. Shred the rest into fine strips.

  2. 2

    Put in the pot

    Place the cabbage in an enameled pot together with red currant syrup, red wine, water, butter, salt, sugar, and beet vinegar.

  3. 3

    Braise

    Let the cabbage braise, covered, for 3–4 hours. For the last hour, take off the lid and stir the cabbage regularly.

  4. 4

    Apples

    If you like, add 4 peeled apples in wedges for the last hour.

  5. 5

    Thicken and season

    If the cabbage is too thin, thicken it with potato starch stirred into a couple of tablespoons of red currant syrup. Season with salt, sugar, and vinegar.

  6. 6

    Serve

    Serve the red cabbage with rich meat dishes, goose, and duck.

Changes from the original

Measurements converted to modern units (dl, grams). "Potetesmel" is potato starch/cornstarch. The apples have been included in the ingredient list as an optional addition. An enameled pot is still recommended to preserve the color.

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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
1949 (proofread, p. 429) → 1914 (proofread, p. 389)~47% of the text changedremovedadded
1 rødkålhode 1¼ rødkaalhode 1 del. ripssaft 1¼ ribssaft 1 1/4 del. rødvin 1¼ 1 1/2 del. vann vand 50 gr. smør salt ½ teskje 1 teske sukker i spiseskjefull 1 spiseskefuld rødbeteeddik i teskje 1 teske potetesmel. Kålhodet Kaalhodet renses, deles i fire deler, dele, den tykke stilk bortskjæres. Resten skjæres i fine strimler, legges lægges i emaljert gryte med saft, vin, vann, vand, smør, salt, sukker og rødbeteeddik. Kålen Kaalen dampes heri 3 å à 4 timer, den siste sidste time uten lokk lok og under omrøren. Man kan den siste sidste time tilsette tilsætte 4 skrelte skrællede og åttedelte ottedelte epler. Er kålen tynn, kaalen tynd, kan den jevnes med potetesmelet, utlørt utrørt med et par spiseskjefulle spiseskefulde saft. Salt, sukker og eddik tilsettes tilsættes efter smak. Surkålen Surkaalen serveres til fete kjøttretter, gås kjøtretter, gaas og and.

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Frequently asked questions

How long must the red cabbage braise?
The cabbage is braised 3 to 4 hours. For the last hour it should cook uncovered and be stirred, so the liquid cooks down.
What gives the red cabbage its color and tart flavor?
Red currant syrup, red wine, and a tablespoon of beet vinegar, together with a little sugar and salt. The flavor is adjusted at the end with salt, sugar, and vinegar.
Can I put apples in the red cabbage?
Yes, for the last hour you can add 4 peeled apples cut into eight wedges.
What do I do if the cabbage turns out too thin, and what is it served with?
Thicken it with 1 teaspoon potato starch stirred into a couple of tablespoons of syrup. The red cabbage is served with rich meat dishes, goose, and duck.

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