Why is the cabbage boiled in two rounds?

The cabbage is first brought quickly to a boil in boiling salted water with a little baking soda added for 8 minutes. Then the water is poured off, and the cabbage is boiled further in fresh boiling water without a lid until tender. This gives a milder flavor and less cabbage smell.

What is the sauce made of?

A white roux sauce: 40 g butter and 40 g wheat flour are stirred together and thinned with 2 dl cabbage water and 2½ dl cream or milk. It simmers for 5 minutes before the cut-up cabbage is added, and is seasoned with salt and pepper.

How is the head of cabbage prepared?

All the outer green leaves are cut away, as much of the stalk as possible is removed, and the head is cut into four pieces along the core. The cabbage is washed well in cold water and set in a colander to drain. After boiling, all the water is pressed out in a colander.

Creamed Cabbage (choux à la crème)

Name: Creamed Cabbage (choux à la crème)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 pcs small head of white cabbage (about 800 g); 3.5 l water (for boiling); 1 tbsp salt (in the cooking water); 0.5 tsp baking soda (in the first cooking water); 40 g butter; 40 g wheat flour; 2 dl cabbage stock (the cooking water from the cabbage); 2.5 dl cream or milk; salt (to taste); pepper (to taste)

Creamed cabbage (choux à la crème) from Erken 1914: a head of cabbage is quartered, pre-boiled 8 minutes in salted water with baking soda, boiled tender in fresh water, pressed dry, and combined into a white sauce of 40 g butter, 40 g flour, 2 dl cabbage stock, and 2.5 dl cream. Served with salted and roasted meat.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 387 (falt i det fri)

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About the dish

Creamed cabbage was a steady companion to salted and roasted meat in Norwegian households. Erken boils the cabbage in two waters — the first with a little baking soda — to soften the cabbage flavor and preserve the color.

How to make it

1
Clean the cabbage
Cut away all the outer green leaves and as much of the stalk as possible. Cut the head of cabbage into quarters lengthwise through the core, wash it well in cold water, and let it drain in a colander.
2
First boiling
Put the cabbage into boiling salted water with a little baking soda added. Bring quickly back to a boil and boil for 8 minutes.
3
Second boiling
Pour off the water and transfer the cabbage to fresh boiling water. Boil without a lid until the cabbage is tender. Put the cabbage in a colander and press out all the water. Save a little of the cooking water.
4
Make the stew
Stir butter and flour together, thin with the cabbage stock and the cream, and let the sauce simmer for 5 minutes.
5
Combine and serve
Cut the cabbage into smaller pieces, put it into the sauce, bring to a boil, and season with salt and pepper. Served with salted and roasted meat.

Changes from the original

Measures are converted to modern units (deciliters), baking soda is given in teaspoons, and the method is divided into numbered steps.

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Frequently asked questions

Why is the cabbage boiled in two rounds?: The cabbage is first brought quickly to a boil in boiling salted water with a little baking soda added for 8 minutes. Then the water is poured off, and the cabbage is boiled further in fresh boiling water without a lid until tender. This gives a milder flavor and less cabbage smell.
What is the sauce made of?: A white roux sauce: 40 g butter and 40 g wheat flour are stirred together and thinned with 2 dl cabbage water and 2½ dl cream or milk. It simmers for 5 minutes before the cut-up cabbage is added, and is seasoned with salt and pepper.
How is the head of cabbage prepared?: All the outer green leaves are cut away, as much of the stalk as possible is removed, and the head is cut into four pieces along the core. The cabbage is washed well in cold water and set in a colander to drain. After boiling, all the water is pressed out in a colander.

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