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Braised savoy cabbage

Erken's braised savoy cabbage from 1914: the cabbage is halved, parboiled for 15 minutes in salted water, dried, seasoned, tied back together and braised for 1½ to 2 hours in stock on a bed of pork slices with carrot, onion and bouquet garni. Served with melted butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 390 (falt i det fri)

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About the dish

From the cabbage chapter of "Stor kokebok" (1914). On the same page, Erken explains that leafy greens easily lose their color in heat, and that one should therefore scald the vegetables with boiling water, then cold water, before setting them over the fire in fresh boiling water. Savoy cabbage and pointed cabbage are otherwise cooked like white cabbage.

How to make it

  1. 1

    Parboil the cabbage

    Clean the cabbage and cut it in two. Place it in boiling, salted water with 1 tablespoon of salt and boil hard for 15 minutes.

  2. 2

    Dry and season

    Lift the cabbage out onto a cloth and let it dry as much as possible. Cut away the coarse stem, and season with salt and pepper.

  3. 3

    Tie together

    Put the two halves back together and tie with string.

  4. 4

    Place in the pot

    Cover the bottom of the pot with pork slices. Place the cabbage on top, and add sliced carrots, onion, the bouquet garni, pepper and salt.

  5. 5

    Braise

    Pour in just enough stock that the cabbage is barely covered. Let it simmer gently under a lid for 1½ to 2 hours.

  6. 6

    Serve

    Remove the string, dry the cabbage in the vegetable cloth and serve with melted butter.

Changes from the original

Measurements have been converted to modern units (deciliters/grams, tablespoon). "Pork" is interpreted as slices of fresh or lightly salted side pork. Ingredient amounts for salt, pepper, pork and stock are estimated where the original gives no measurements. The method is divided into numbered 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.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 390) → Modernisert~83% av teksten endretfjernetlagt til
1 kg. savoikaal kg savoykål. 1 ss salt pepper (til kokevannet). 1 løk flesk ts salt (til krydring). 0,5 ts pepper. 1 stk løk. 150 g sideflesk (i tynne skiver). 2 gulerøtter stk gulrøtter (i skiver). 1 stk buket (persille, timian, laurbærblad) kraft. Kaalen renses, deles timian og laurbærblad bundet sammen). 5 dl kraft (nok til å dekke kålen). 50 g smør (smeltet, til servering). Rens kålen og del den i to, dækkes med to. Legg den i kokende, saltet vand og vann med 1 spiseske salt. Koker sterkt spiseskje salt og kok kraftig i 15 minutter, lægges op paa klæde for at tørre minutter.. Ta kålen opp på et klede og la den tørke mest mulig, mulig. Skjær bort den grove stilk skjæres bort. Krydres stilken, og krydre med salt og pepper; pepper.. Legg de to halvdele lægges halvdelene sammen igjen og bindes bind om med traad. Gryten dækkes i bunden tråd.. Dekk bunnen av gryten med fleskeskiver, kaalen lægges i, tilsættes de fleskeskiver. Legg kålen oppå, og tilsett gulrøtter i skiver skaarne gulerøtter, skiver, løk, buketten, pepper og salt. Saa meget salt.. Hell på så mye kraft heldes paa, at kaalen kålen så vidt er netop dækket; smaatrækker dekket. La den småtrekke under lok 1 1/2—2 timer. Naar kaalen er færdig, tages traaden væk, kaalen tørres lokk i grønsakeklædet 1½–2 timer.. Ta av tråden, tørk kålen i grønsakskledet og serveres server med smeltet smør.

Note til Modernisert

Mål er omregnet til moderne enheter (desiliter/gram, spiseskje). «Flesk» er tolket som skiver av fersk eller lettsaltet sideflesk. Ingrediensmengder for salt, pepper, flesk og kraft er anslått der originalen ikke oppgir mål. Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

Why should the cabbage be parboiled before braising?
The cabbage is cut in two and boiled hard for 15 minutes in boiling, salted water. It is then placed on a cloth to dry as much as possible, and the coarse stem is cut away. The parboiling makes the cabbage tender and easier to tie together.
How long should the cabbage braise?
It should simmer gently under a lid for 1½ to 2 hours, with just enough stock that the cabbage is barely covered.
What goes in the pot along with the cabbage?
The bottom of the pot is covered with pork slices. Then the cabbage is placed in with sliced carrots, onion, a bouquet of parsley, thyme and bay leaf, plus salt and pepper.
How is the dish served?
When the cabbage is done, the string is removed, the cabbage is dried in the vegetable cloth and served with melted butter. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 390.

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