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Pork loin with cabbage

Pork loin with cabbage: cured, smoked pork loin boiled half-tender, cabbage blanched and browned in butter, everything layered with flour and cooked 1–1.5 hours.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 256 (falt i det fri)

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About the dish

A relative of fårikål (mutton and cabbage), made with cured and smoked pork loin. The dish belongs to the pork chapter of "Stor kokebok" (1914).

How to make it

  1. 1

    Blanch the cabbage

    Blanch the cabbage, lay it on a cloth so it drains well, and cut it into strips.

  2. 2

    Brown the cabbage

    Brown the cabbage strips in the butter.

  3. 3

    Pre-boil the meat

    Wash the meat and boil it half-tender in the water. Take it up and cut it into pieces.

  4. 4

    Assemble and cook

    Layer the meat and cabbage in the pot, sprinkle flour between the layers, and continue cooking for 1–1 1/2 hours until the meat is done.

Changes from the original

Modernized spelling; the "5,4 s ,4 1." in the OCR is interpreted as 3/4 liter of boiling water. Grams and liters kept as in the original.

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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. 256) → 1949 (korrekturlest, s. 286)~47% av teksten endretfjernetlagt til
2 kg. saltet, røket svineryg 1 kaalhode svinerygg i kålhode 50 gr. hvetemel 100 gr. smør 3/4 ¾ l. kokende vand Kaalen forvælles, lægges vann. Kålen forvelles, legges op paa på et klæde for at rinde å renne godt av, skjæres i strimler og brunes i smørret. smøret. Kjøttet vaskes, kokes halvmørt i vandet, vannet, skjæres op. Kjøttet blandes med kaalen; kålen; strø melet mellem lagene lagene, og kok, kok til kjøttet er færdig, 1—1 1/2 ferdig, 1—1½ time.

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Frequently asked questions

What cut of meat is used?
2 kg cured, smoked pork loin. The meat is washed and boiled half-tender in 3/4 liter of water before being cut up.
How long does it take?
After the meat is boiled half-tender, it is combined with the cabbage and cooked further for 1–1 1/2 hours until the meat is done. Allow about 2 hours in total.
How is the cabbage handled?
One head of cabbage is blanched, laid on a cloth to drain well, cut into strips, and browned in 100 g butter. The wheat flour (50 g) is sprinkled between the layers of meat and cabbage.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 256. It is intended for 6 servings.

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