Recipe Manuscript

Kurzer Oder Gehackter Brauner Kohl

Name: Kurzer Oder Gehackter Brauner Kohl
Prep time: PTPT15M
Cook time: PTPT45M
Yield: 4
Cuisine: European
Ingredients: 1 kg kale or savoy cabbage (substitute: other soft-leaf cabbages if unavailable); 30-40 g goose fat or pork lard (substitute: unsalted butter or neutral oil); 1 large onion (approx. 150 g), finely chopped; 1-1.2 liters light meat or vegetable broth; 20 g fine oatmeal or rolled oats; Salt, to taste; 200 g smoked sausage (Mettwurst) or smoked pork belly (optional)

"Short Or Chopped Brown Cabbage"

1897

From the treasured pages of Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche

Written by Henriette Davidis

Age of Gastronomy (1800 - 1900)European Beginner Intermediate Dinner Lunch

Original Recipe • 1897

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Kurzer Oder Gehackter Brauner Kohl

"Hierzu werden alle nicht zu harten Blätter, nebst den weichen Stielen nach dem Waschen auf dem Hackbrett recht fein gestoßen und mit Gänsefett oder Schweins= fett, Zwiebeln und Salz in nicht zu kurze Brühe, worin man anfangs etwas Hafergrüße streut, gar gekocht. Auch kann man geräucherte Mettwurst oder Bauchspeck darin kochen."

English Translation

"For this, all the leaves that are not too tough, along with the soft stems, are washed and then chopped very finely on a cutting board. They are cooked in goose fat or pork fat, with onions and salt, in a not-too-short broth, into which some oat groats are sprinkled at the beginning. You can also cook smoked mettwurst or bacon in it."

Note on the Original Text

The original recipe is written in concise, almost telegraphic sentences, typical of late 19th-century cookbooks meant for an audience already familiar with basic kitchen techniques. Amounts are seldom specified to the precise gram or milliliter; rather, the cook was expected to use intuition and experience, adjusting based on household size or availability of ingredients. Spelling such as 'Gänsefett' (goose fat), 'Schweinsfett' (pork fat), and phrasing like 'nicht zu kurze Brühe' ('not too short a broth') reflect regional culinary language of the time, where clarity of intent was prized over precise measurement. This style results from both practical household realities and a tradition that prioritized adaptability and resourcefulness over strict adherence to fixed formulas.

Modern Kitchen Interpretation

Recipe's Origin

Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche - Click to view recipe in book

Title

Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche (1897)

You can also click the book image above to peruse the original tome

Writer

Henriette Davidis

Era

1897

Publisher

C.N. Caspar

Background

A beloved staple in German kitchens, this practical cookbook by Henriette Davidis serves up a rich array of recipes ranging from everyday fare to refined culinary delights. Immerse yourself in traditional techniques and timeless flavors, all artfully presented for both the ordinary and ambitious cook.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe hails from the respected 19th-century German cookbook by Henriette Davidis, which was a foundational text for home cooks in Germany and among German immigrants in America. Davidis's works were beloved for bridging everyday practicality with a touch of culinary elegance, reflecting both rural traditions and the growing bourgeois household economy of late 1800s Central Europe. Braised, chopped cabbage (or 'Kohl') dishes like this were a staple of regional German winter fare: hearty, wholesome, and adaptable based on what was available—making use of preserved fats, root vegetables, sturdy greens, and preserved or smoked meats.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Historically, the cook would have used a large wooden board ('Hackbrett') and a sturdy chopping knife or mezzaluna to finely chop the cabbage. A heavy-bottomed iron or earthenware pot would serve to gently stew the cabbage over a wood or coal fire. Wooden spoons, simple ladles, and clay or tin bowls rounded out the humble, functional toolkit of the era’s home kitchen.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

45 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2.2 lb kale or savoy cabbage (substitute: other soft-leaf cabbages if unavailable)
1-1.5 oz goose fat or pork lard (substitute: unsalted butter or neutral oil)
1 large onion (approx. 5 oz), finely chopped
4-5 cups light meat or vegetable broth
0.7 oz fine oatmeal or rolled oats
Salt, to taste
7 oz smoked sausage (Mettwurst) or smoked pork belly (optional)

Instructions

Begin by thoroughly washing about 2.2 lb of green kale or savoy cabbage, separating the soft leaves from any particularly tough centers.
Using a large knife or mezzaluna on a sturdy cutting board, finely chop both the leaves and the tender stems.
In a large pot, melt 2-3 tablespoons (about 1-1.5 oz) of goose fat or pork lard over medium heat.
Add 1 large chopped onion and sauté until translucent.
Sprinkle in 2-3 tablespoons (about 0.7 oz) of fine oatmeal or rolled oats; stir well.
Pour in about 4 to 5 cups of a light meat or vegetable broth (enough to cover but not drown the cabbage), then add your chopped greens and a good pinch of salt.
Bring everything to a gentle simmer and cook until the cabbage is tender and the broth has thickened slightly (about 40-50 minutes), stirring occasionally.
For extra flavor, nestle a smoked sausage (such as Mettwurst) or a piece of smoked pork belly in the pot during cooking — remove and slice to serve alongside the finished dish.

Estimated Calories

240 per serving

Cooking Estimates

You will need about 15 minutes to prepare everything. Cooking takes about 45 minutes. Each serving contains around 240 calories, and this recipe makes 4 portions.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.