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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 430) → 1914 (proofread, p. 390)~55% of the text changedremovedadded
(Choux de Savoi braisés.) x 1 kg. savoikål savoikaal salt pepper i 1 løk flesk 2 gulerøtter i bukett 1 buket (persille, timian, laurbærblad) kraft. Kålen Kaalen renses, deles i to, dekkes dækkes med kokende, saltet vann vand og i spiseskje 1 spiseske salt. Koker sterkt i 15 minutter, legges lægges op på paa klæde for å at tørre mest mulig, den grove stilk skjæres bort. Krydres med salt og pepper; de to halv deler legges halvdele lægges sammen og bindes om med tråd. traad. Gryten dekkes dækkes i bunnen bunden med fleske skiver, kålen legges fleskeskiver, kaalen lægges i, tilsettes tilsættes de i skiver skårne skaarne gulerøtter, løk, buketten, pepper og salt. Så Saa meget kraft helles på, heldes paa, at kålen kaalen er nettop dekket; småtrekker netop dækket; smaatrækker under lokk i y 2 —2 lok 1 1/2—2 timer. Når kålen Naar kaalen er ferdig, tas tråden vekk, kålen tørkes færdig, tages traaden væk, kaalen tørres i grønnsakeklædet grønsakeklædet og serveres med smeltet smør.

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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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