Strudel - Cabbage Filling Recipe - Cooking Index
6 cups | 1422ml | Finely shredded cabbage |
1/2 cup | 31g / 1.1oz | Minced onions |
1/3 cup | 20g / 0.7oz | Butter or chicken fat |
1 1/2 teaspoons | 7.5ml | Salt |
1/4 teaspoon | 1.3ml | Pepper |
2 teaspoons | 10ml | Sugar |
Cook the cabbage and onions in the butter or fat over low heat 25 minutes, mixing occasionally. Stir in the salt, pepper and sugar. Cool. Roll up in strudel dough (two recipes for strudel dough are included in this database). Serve with main courses.
Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958
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