Recipe Manuscript

Søbekaal

Name: Søbekaal
Prep time: PTPT20M
Cook time: PTPT1H40M
Yield: 6
Cuisine: European
Ingredients: 500g pork belly or beef (or a mix, or substitute with smoked pork or bacon, pre-soaked as needed); 1.5 liters water; 800g cabbage (green, white, or red), or spinach; 1-2 tbsp plain flour; 400g potatoes, peeled and cubed (optional); 30g unsalted butter; 1-2 tbsp plain flour (for roux); Salt, to taste; Freshly ground pepper, to taste; Meatballs (store-bought or homemade, optional); Butter and a pinch of sugar (for frying leftover potatoes, optional)

"Søbekaal"

1884

From the treasured pages of Skandinavisk-amerikansk kogebog

Unknown Author

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

Original Recipe • 1884

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

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

Søbekaal

"Den laves enten af grøn, hvid eller rød Kaal, samt af Spinat. Man koger først et Stykke Flesk eller Kjød, af hvad Slags man har, — lidt af begge Dele er ogsaa godt — og naar dette er mørt og Suppen siet, kommes Kaalen, som imidlertid er hakket fin, med lidt Mel deri. Naar Kaalen er mør, sættes lidt Stivning af Smør og Mel derpaa tillige= med Kjødboller. Hvis man lider det, kan man godt komme Poteter paa, som da kommes paa omtrent samtidig med Kaa= len, eller lidt før. Poteter fra Dagen før, enten smaa eller ituskaarne, som man bruner i Smør og Sukker, er særdeles anvendelige hertil. Grøn= og Hvidkaal bliver bedst, naar man koger den i Vand med lidt Salt i, indtil den begynder at blive mør. Saa trykkes Vandet af, og den hakkes med Mel og behandles som før vist. Herved betages Kaalen det Opblæsende, som den indeholder, uden dog at tabe i Smag. Man kan bruge Suppen af røget Kjød eller Flesk, men da maa man passe, at Kjødet, efterat have staaet den halve Tid i Blød, omhyggeligt afskrabes, lægges igjen i rent Vand og atter skrabes, førend det koges, samt at Fedtet skummes meget nøie af under Kogningen, da den røgede Smag for det meste er deri. Salt Kjød og Flesk maa ligeledes udvandes, før det bruges."

English Translation

"Søbekaal. It is made from either green, white, or red cabbage, as well as from spinach. First, a piece of pork or meat is boiled—whatever kind you have; a little of both is also good—and when this is tender and the broth is strained, the cabbage, which in the meantime has been finely chopped, is added with a little flour. When the cabbage is tender, a thickening of butter and flour is added together with meatballs. If you like, potatoes can be added, which are put in at about the same time as the cabbage, or a little earlier. Potatoes from the day before, either small or cut up, which are browned in butter and sugar, are especially suitable for this. Green and white cabbage are best when boiled in water with a little salt, until they begin to soften. Then the water is pressed out, and they are chopped with flour and treated as shown before. This removes the bloating effect that cabbage contains, without losing flavor. The broth of smoked meat or pork can be used, but then you must ensure that the meat, after having soaked for half the time, is carefully scraped, placed again in clean water, and scraped again before boiling, and that the fat is very carefully skimmed off during boiling, as most of the smoky flavor is in it. Salted meat and pork must likewise be soaked in water before use."

Note on the Original Text

This recipe is written in the pragmatic, conversational style typical of Scandinavian household cookbooks from the late 19th century. Directions were flexible—amounts and even ingredients were adapted to what was available or leftover. Sonorous Danish spellings like 'Flesk' (pork), 'Kaal' (cabbage), and 'Suppen' (soup) reflect the era's orthography, with umlauts and doubled vowels for long sounds. Instructions often assume prior knowledge—clarifications about 'stivning' (thickening) refer to roux, and advice about boiling and draining cabbage to 'take away its wind' aims at digestibility. Measurements are imprecise by modern standards, but the spirit of the dish is faithfully preserved: nourishing, adaptable, and made with care.

Modern Kitchen Interpretation

Recipe's Origin

Skandinavisk-amerikansk kogebog - Click to view recipe in book

Title

Skandinavisk-amerikansk kogebog (1884)

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

Writer

Unknown

Era

1884

Publisher

"Den Norskdanske boghandels" forlag

Background

A delightful journey through Danish culinary traditions as they flourished in Chicago at the end of the 19th century, this book offers a tasteful collection of recipes and practical cookery wisdom for both the adventurous and the nostalgic gourmand.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe for Søbekaal appears in an 1884 Danish-Norwegian cookbook published in Chicago, showcasing the traditional comfort food of immigrants who brought their home cooking to the American Midwest. Søbekaal is emblematic of Scandinavian immigrant cuisine—resourceful, flexible, and deeply rooted in European rural foodways. Cabbage or spinach forms the heart of the dish, enriched by whatever cut of pork or beef was at hand—luxuries in leaner times. This stew demonstrates the pragmatic approach of the era: leftovers like boiled potatoes were ingeniously repurposed and flavor was maximized by using cooking broths. This recipe was practical for both farm kitchens and cities, serving both sustenance and nostalgia for its makers.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The historical kitchen would have relied on a large cast iron or enamel stew pot over a wood or coal-burning stove. Meat would have been boiled with a basic wire skimmer for removing impurities. Cabbage was chopped with a sturdy knife on a wooden board. Potatoes, if included, were peeled with a simple paring knife, and fried in a heavy skillet. A ladle was used for serving, and, if making meatballs, a spoon and hands were essential for shaping. Basic kitchen bowls for mixing and a mortar and pestle for any seasoning could also have featured. Utensils were simple, durable, and sometimes multipurpose.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

1 hr 40 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

1.1 lbs pork belly or beef (or a mix, or substitute with smoked pork or bacon, pre-soaked as needed)
1.6 quarts water
1.75 lbs cabbage (green, white, or red), or spinach
1-2 tbsp plain flour
14 oz potatoes, peeled and cubed (optional)
2 tbsp (1 oz) unsalted butter
1-2 tbsp plain flour (for roux)
Salt, to taste
Freshly ground pepper, to taste
Meatballs (store-bought or homemade, optional)
Butter and a pinch of sugar (for frying leftover potatoes, optional)

Instructions

Søbekaal is a hearty Danish-Norwegian cabbage stew that can be made with either green, white, or red cabbage, and even with spinach.
Begin by simmering about 1.1 lbs of pork belly or beef (or a mixture, if desired) in approximately 1.6 quarts of water until the meat is tender.
Skim the broth as it cooks, strain the soup and set the meat aside.
Chop 1.75 lbs cabbage (or spinach) finely and sprinkle with 1-2 tablespoons of plain flour.
Add the chopped cabbage to the broth.
Optionally, peel and cube 14 oz of potatoes and add these to the broth at the same time as the cabbage, or slightly before.
If you have leftover boiled potatoes, these can be sliced and fried in a bit of butter and a pinch of sugar, then added just before serving for extra richness.
Once the cabbage is tender, stir in a roux made from 2 tablespoons (1 oz) butter and 1-2 tablespoons of flour to thicken the stew.
Add pre-cooked small meatballs if desired.
If using green or white cabbage, it's recommended to first parboil it in salted water until just soft, then drain and chop before adding it to the soup—this step helps make the cabbage easier to digest but keeps all the flavor.
Serve hot, with slices of the boiled meat or pork and perhaps some fried potatoes or bread.

Estimated Calories

430 per serving

Cooking Estimates

It usually takes about 20 minutes to prepare the ingredients and around 1 hour 40 minutes to cook the stew until everything is tender and full of flavor. This recipe serves 6 people, and each serving has about 430 calories if made with pork belly and potatoes.

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.