Appetizers, Vegetables

Filling For Cabbage Strudel

  • 1 head (2 lbs) Cabbage, shredded
  • 1 1/2 tablespoons Salt
  • 4 tablespoons Lard
  • 1 tablespoons Vinegar
  • 1 tablespoons Sugar
  • ~ Pepper to taste
  • 1/4 cup Water

    • Mix cabbage with salt and let stand for3 hours. Drain an squeeze out as much liquid as possible. Heat lard in a heavy pan, add sugar, brown it slightly, add cabbage, pepper and mix well. Cook while constantly stirring until cabbage is browned. Add vinegar and water, cover and cook for about 15 minutes until cabbage is soft. Cool, then fill and bake strudelas follows: Put one sheet of dough on aslightly dampened towel, brush with melted butter or shortening and sprinkle with a few very fine breadcrumbs. place another sheet on top, sprinkle with lard or butter. Sprinkle two-thirds of the sheet with sugar (omit if you bake an appetizer strudel) and breadcrumbs, then cover the same area with the cabbage. Roll up strudel like a jelly roll starting from the end covered with the filling. Pinch and seal ends, brush with butter and bake at 325° C to 40 minutes until browned.

    For dough: see 'Strudel Dough' (Misc. Desserts). Phyllo Dough will do as well (a lot easier and quicker)

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sylvia Hendriks of Mill (The Netherlands). 

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