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Remembering Our Danube Swabian Ancestors

     
 

Cabbage Strudel Krautstrudel

Submitted by Yvonne Juhl, St Louis, 19 Nov 2005

Comment:  Can you stand another strudel recipe? This one is for cabbage strudel, from a 1954 Hungarian cookbook published by Culinary Arts Institute in Chicago, IL.  Whether eaten as a snack or as the first course of a meal, Cabbage Strudel is a flavorful treat.

Preparing the cabbage:

Set out a 3-quart saucepan. Remove and discard wilted outer leaves, rinse, and cut into quarters (discarding core) and finely shred 1 head (about 3 lbs.) cabbage (about 3 quarts shredded).  Place cabbage in a large bowl and mix with 2 tablespoons salt.  Let stand hour, mixing occasionally. Melt in the saucepan cup butter.  Squeeze cabbage, a small amount at a time, discarding the juice; put cabbage into the saucepan. Cook uncovered over medium heat, stirring frequently, 10 to 15 minutes or until just tender. Remove cabbage from heat and mix in to 1 teaspoon pepper. Set cabbage aside.

Note:  The recipe calls for making the strudel dough from scratch and stretching it over the whole table, so if you are using phyllo dough you will have to make adjustments to the quantity of ingredients used for each sheet of phyllo:

After Strudel dough is stretched and slightly dried, spoon over entire surface in small mounds cup thick sour cream. Carefully spread mounds of cream with spatula.  Sprinkle over the sour cream cup fine dry bread crumbs. Spoon cabbage in small mounds over the bread crumbs.

With spatula, spread mounds carefully. Roll, and bake at 350 degrees F for 35 to 45 minutes until strudel is golden brown.


[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr,  19 Nov 2005 ]
 
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