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.

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
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
Cook the vegetables
Clean and cut up cabbage, carrots and celeriac, and cook them for half an hour in salted water.
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
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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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 196) → 1949 (proofread, p. 226)~85% of the text changedremovedadded

Smør og mel langbrunes, spes litt efter litt med kjøttkraft. Ingrediensliste: 1 stor dyp tallerken ~~kjøt poteter løk kaal, gulerøtter,~~ kjøtt kål gulerøtter selleri tilsammen 1 dyp tallerken poteteter løk 80 gr. smør ~~1/4~~ ¾ l. stekesaus salt. Rester av stek og andet kjøt opskjæres i smaa terninger og brunes i smørret med de opskaarne poteter og den opskaarne løk. De rensede grønsaker opskjæres og kokes 1/2 time i saltet vand, det brunede kjøt haves deri samt stekesausen, og alt koker, til det er passe tykt. Saltes efter smak.

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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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