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German labskaus

German labskaus (Erken 1914): leftover roast diced and browned in butter with potatoes and onion, cooked together with pre-cooked cabbage, carrots and celeriac plus 2.5 dl gravy into a thick stew.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 196 (falt i det fri)

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About the dish

Erken's 'German' variant of labskaus is a typical leftover dish where roast scraps, gravy and vegetables are cooked together into a thick stew.

How to make it

  1. 1

    Brown meat and potatoes

    Cut leftover roast and other meat into small cubes and brown them in the butter together with cut-up potatoes and cut-up onion.

  2. 2

    Cook the vegetables

    Clean and cut up cabbage, carrots and celeriac, and cook them for half an hour in salted water.

  3. 3

    Cook together

    Add the browned meat with potatoes and onion to the vegetables, add the gravy and let everything cook until the dish is suitably thick.

  4. 4

    Season

    Season with salt before serving.

Changes from the original

The quantities for potatoes and onion are not given in the original and are estimated. 'Deep plate' is converted to about 400 g meat and about 400 g vegetables. Lard/butter is kept as butter.

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 196) → Modernisert~81% av teksten endretfjernetlagt til
400 g kokt eller stekt kjøtt (rester av stek, originalt 1 dyp tallerken kjøt tallerken). 600 g poteter (mengde ikke oppgitt i originalen). 1 stk løk kaal, gulerøtter, (mengde ikke oppgitt i originalen). 400 g kål, gulrøtter og selleri tilsammen (til sammen 1 dyp tallerken tallerken). 80 gr. smør 1/4 l. g smør. 2,5 dl stekesaus salt. Rester (1/4 liter). 1 ts salt (etter smak). Skjær rester av stek og andet kjøt opskjæres annet kjøtt i smaa små terninger og brunes brun dem i smørret sammen med de opskaarne oppskårne poteter og den opskaarne løk. De rensede grønsaker opskjæres oppskåret løk.. Rens og kokes 1/2 skjær opp kål, gulrøtter og selleri, og kok dem en halv time i saltet vand, vann.. Legg det brunede kjøt haves deri samt stekesausen, kjøttet med poteter og løk i grønnsakene, tilsett stekesausen og la alt koker, koke til det retten er passe tykt. Saltes efter smak. tykk.. Smak til med salt før servering.

Note til Modernisert

Mengdene for poteter og løk er ikke oppgitt i originalen og er anslått. «Dyp tallerken» er omregnet til ca. 400 g kjøtt og ca. 400 g grønnsaker. Smult/smør er beholdt som smør.

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Frequently asked questions

What kind of meat do I use in German labskaus?
Leftover roast and other cooked or roasted meat – the recipe is meant as leftover food. You need about 1 deep plate of meat cut into small cubes.
How long should the vegetables cook?
Cabbage, carrots and celeriac (1 deep plate in total) are cooked for half an hour in salted water. Then the browned meat and 1/4 liter gravy are added, and everything cooks on until the dish is suitably thick.
How is the dish built up?
The meat cubes are browned in 80 g butter together with cut-up potatoes and onion. This is then mixed into the pre-cooked vegetables with gravy, and everything is cooked together. Season with salt.
Where does the recipe come from?
From Henriette Schønberg Erken's 'Stor kokebok' from 1914, page 196.

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