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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.

In stores now

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

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 389)~84% of the text changedremovedadded
1 stk hvitkålhode hvitkaal- eller rødkålhode (ca. 1,5 kg). rødkaalhode 50 g smør. gr. smør 20 g hvetemel. gr. hvetemel 1 teskje salt. 1,5 teskje karve. 5 dl vann teske salt 1 1/2 teske karve 1/2 l. vand eller kjøttkraft. kjøtkraft 1 spiseskje eddik. spiseske eddik 1 spiseskje spiseske sukker. Rens kålen, skjær bort Kaalen renses, den tykke stilken stilk skjæres væk, og snitt kålen i løvtynne strimler.. Legg smøret kaalen skjæres i bunnen av gryten. Legg kålen løvtynde strimler. I gryten lægges smørret, derefter kaalen lagvis oppå og strø karve, mel med karven, melet og salt mellom lagene.. Hell over vannet saltet. Paaheldes vandet eller kjøttkraften. La kålen småkoke kraften. Smaakoker under lokk lok, til den kaalen er mør, ca. 1½ time. Rør 1 1/2 time; maa ofte om så røres i. Idet den ikke brenner seg.. Tilsett serveres, tilsættes eddik og sukker rett før servering, og smak til med mer salt om nødvendig. sukker.

Note on Modernised

Mål er omregnet til moderne enheter (gram, dl, spiseskjeer). «Løvtynde strimler» er beholdt som beskrivelse. Kjøttkraft angitt som alternativ til vann.

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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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