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Main Dish Soup Dumplings~Noodles~Pancakes Sides Sauce Strudel Yeast Baking Dessert

"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH

Remembering Our Danube Swabian Ancestors


Cabbage Strudel Filling

by June Meyer, 18 Nov 2005

Comment:  Here is a recipe for the Kraut Strudel we made. It was not a family favorite.  We children preferred apple, cherry or pumpkin strudel instead.

Chop one medium size cabbage and salt it well. Let it set for one hour.  Gently squeeze out the salty juice.   

Sauté in lard or Crisco till brown. 

Season to taste with black pepper.
(If you want it sweet, add sugar and leave off the pepper)  

Cool and sprinkle on the strudel tissue (phyllo leaves)  Form into rolled strudels.  

Bake as you would bake apple strudel—350° for 1 hour; baste with butter.

Note: If sweet, serve as a dessert; if peppery, serve as an appetizer,
or a course to go with soup or salad.  Serve warm, and enjoy!!

[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr, 18 Nov 2005]



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