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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
Modernised → 1949 (proofread, p. 430)~82% of the text changedremovedadded
1 kg savoykål. 1 ss salt (til kokevannet). 1 ts (Choux de Savoi braisés.) x kg. savoikål salt (til krydring). 0,5 ts pepper. 1 stk løk. 150 g sideflesk (i tynne skiver). pepper i løk flesk 2 stk gulrøtter (i skiver). 1 stk buket (persille, timian og laurbærblad bundet sammen). 5 dl kraft (nok til å dekke kålen). 50 g smør (smeltet, til servering). Rens kålen og del den gulerøtter i to. Legg den bukett (persille, timian, laurbærblad) kraft. Kålen renses, deles i to, dekkes med kokende, saltet vann med 1 spiseskje salt og kok kraftig i spiseskje salt. Koker sterkt i 15 minutter.. Ta kålen opp minutter, legges op på et klede og la den tørke klæde for å tørre mest mulig. Skjær bort mulig, den grove stilken, og krydre stilk skjæres bort. Krydres med salt og pepper.. Legg pepper; de to halvdelene halv deler legges sammen igjen og bind bindes om med tråd.. Dekk tråd. Gryten dekkes i bunnen av gryten med fleskeskiver. Legg fleske skiver, kålen oppå, og tilsett gulrøtter legges i, tilsettes de i skiver, skiver skårne gulerøtter, løk, buketten, pepper og salt.. Hell på så mye salt. Så meget kraft helles på, at kålen så vidt er dekket. La den småtrekke nettop dekket; småtrekker under lokk i 1½–2 timer.. Ta av tråden, tørk y 2 —2 timer. Når kålen er ferdig, tas tråden vekk, kålen tørkes i grønsakskledet grønnsakeklædet og server serveres med smeltet smør.

Note on Modernised

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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