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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] |
