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Surkål (chou croûte)

Erken's surkål: finely shredded white cabbage (or red cabbage) layered in a pot with butter, caraway, wheat flour, and salt, cooked tender in water or meat stock for about 1½ hours and seasoned with vinegar and sugar at serving.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 389 (falt i det fri)

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About the dish

The classic Norwegian surkål, here under its French name "chou croûte." Erken uses caraway, flour for thickening, and cooking stock from meat if you have it – surkål traditionally belonged with fatty meat dishes.

How to make it

  1. 1

    Slice the cabbage

    Clean the cabbage, cut away the thick stalk, and slice the cabbage into paper-thin strips.

  2. 2

    Layer it up

    Place the butter in the bottom of the pot. Layer the cabbage on top and scatter caraway, flour, and salt between the layers.

  3. 3

    Cook

    Pour in the water or meat stock. Let the cabbage simmer, covered, until tender, about 1½ hours. Stir often so it does not burn.

  4. 4

    Season

    Add the vinegar and sugar just before serving, and season with more salt if needed.

Changes from the original

Measurements converted to modern units (grams, dl, tablespoons). "Paper-thin strips" has been kept as a description. Meat stock given as an alternative to water.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 389) → 1949 (korrekturlest, s. 430)~91% av teksten endretfjernetlagt til
1 hvitkaal- eller rødkaalhode 50 gr. smør 20 gr. hvetemel 1 teske salt 1 1/2 teske karve 1/2 l. vand eller kjøtkraft 1 spiseske eddik 1 spiseske sukker. Kaalen y 2 teskje sukker i spiseskjefull rødbeteeddik i teskje potetesmel. Kålhodet renses, deles i fire deler, den tykke stilk skjæres væk, og kaalen bort skjæres. Resten skjæres i løvtynde strimler. I gryten lægges smørret, derefter kaalen lagvis fine strimler, legges i emaljert gryte med karven, melet saft, vin, vann, smør, salt, sukker og saltet. Paaheldes vandet eller kraften. Smaakoker rødbete eddik. Kålen dampes heri 3 å 4 timer, den siste time uten lokk og under lok, omrøren. Man kan den siste time til kaalen er mør, ca. 1 1/2 time; maa ofte røres i. Idet sette 4' skrelte og åttedelte epler. Er kålen tynn, kan den serveres, tilsættes jevnes med potetesmelet, utørt med et par spiseskefulle saft. Salt, sukker og eddik tilsettes efter smak. Surkålen serveres til fete kjøttretter, gås og sukker. and.

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Frequently asked questions

How long should the surkål cook?
The cabbage simmers, covered, until tender, about 1½ hours. Stir it often as it cooks so it does not scorch on the bottom.
Can I use red cabbage instead of white cabbage?
Yes, the recipe specifies "1 head of white or red cabbage" – both work.
When are the vinegar and sugar added?
Only when the dish is served are 1 tablespoon vinegar and 1 tablespoon sugar added – not during cooking.
How are the ingredients layered in the pot?
The butter (50 g) is placed in the bottom of the pot, then the cabbage in layers with caraway, wheat flour, and salt. Then ½ liter of water or meat stock is poured over.

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