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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
     
 
Kraut Strudel Filling

Submitted by Rose Mary Keller Hughes, 18 Nov 2005

Here is a recipe from George Lang, the superb Hungarian chef and restaurateur—it sounds very much like the filling my mother made:

  • 2½ lbs cabbage

  • 1 tablespoon salt

  • ¼ lb lard

  • 1 tablespoon sugar

  • ½ teaspoon freshly ground black pepper

    •

Cut the cabbage in fine shreds, salt it and let it stand, covered, for 2 hours. Then squeeze it well to eliminate most of the liquid extracted by the salt. 

Heat the lard to frying temperature. Add the sugar and let it become light brown.  Stir while you do this. 

Add the drained cabbage.  Stir it immediately and cook it without a cover till cabbage is light brown. 

Place the cabbage on top of the stretched strudel dough.  Only then sprinkle the cabbage with pepper.

Roll up the strudel and bake for about 30 minutes.

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