Party cabbage is cabbage parboiled in two waters, boiled tender in a third, wrung dry, minced in a meat grinder and heated with butter, cream, salt and pepper. From Erken's Stor kokebok (1949), p. 426.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 426 (falt i det fri)
The book calls it a bit laborious, but says it pays off. The cabbage is boiled in three waters and minced finely, which gives a mild flavour and soft texture.
Parboil the cabbage
Cut the washed cabbage in four. Parboil it in 2 changes of boiling water.
Boil tender
Boil the cabbage tender in a third, salted water. Lift it out and put it on a colander or vegetable cloth.
Wring and mince
Wring all the water out of the cabbage. Put it once through a meat grinder.
Heat and season
Put the cabbage in a pot and heat it through. Stir in butter, cream, salt and pepper to taste.
Measures are unchanged, as the text gives no amounts for butter, cream, salt and pepper. They are written as to taste.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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