.jpg "BIG - Balls in brown (engelsk)")
(Boller i grønsager)
Brown cabbage and pork may appear too substantial, especially for small children. In that event use forcemeat instead of pork and hocks, and call the dish BIG.
It is difficult to trace the origin of this name, but it may be found in many cookery-books before the turn of the century and was probably devised by mothers wishing to entice their children to eat by inventing funny names.
1 firm white cabbage (2-3 lb or 1-½ kg)
1 lb (½ kg) lean pork
1 lb (½ kg) beef or veal
About ¾ pint (4 dl) milk or water
1 egg
2-3 tablesp. (75 g) flour
1 large onion
Salt and ground black pepper
Mince the meat (if not already minced) together with the onion and beat all the ingredients together in a mixer, if available.
When beating by hand it is easiest to beat the egg and liquid separately, afterwards adding it to the meat alternatively with the flour and spices.
Leave the forcemeat in a cold place for at least 20 min.
Prepare the cabbage, quarter the cabbage and shred finely.
Melt the sugar in a thick-bottomed saucepan (not aluminium) until it begins to froth, add the butter and stir over a gentle heat until toffee-coloured.
Add the shredded cabbage and turn with a wooden spoon until light brown.
Form the forcemeat into a ball and pack it down into the light brown cabbage.
Simmer under a tightly-fitting lid for about 1-1 ½ hours until tender, testing the forcemeat with a knitting-needle.
Season with salt and serve with rye-bread and strong mustard.
For children who do not like cabbage, serve boiled potatoes with the forcemeat.