RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Cabbage Strudel - pareve
This recipe is adapted from "Old Jewish Dishes" and "Flavours of Hungary," published by the Hungarian Tourist Board. (As published in Jerusalem Post, June 7, 1996.) Cabbage Strudel - pareve ~~~~~~~~~~~~~~~~~~~~~~~~ strudel pastry sheet 1 small head cabbage salt ground black pepper 6-7 Tbsp oil sugar to taste halla crumbs Wash and shred the cabbage. Salt and leave for a while. Drain off any excess liquid and dry thoroughly. Fry the cabbage in a little oil until lightly browned. Sprinkle strudel sheet with oil and halla crumbs. Mix cabbage with pepper and sugar to taste and arrange the filling on the strudel sheet. Roll up carefully. Bake in a medium oven, about 190 C/375 F, for 30 to 35 minutes until well browned. Serves 4 to 6 Ruth
