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Ingredients
- 1 head (2 lbs) Cabbage, shredded
- 1 1/2 Tbsp. Salt
- 4 Tbsp. Lard
- 1 Tbsp. Vinegar
- 1 Tbsp. Sugar
- 1 x pepper to taste
- 1/4 c. Water
Directions
- Mix cabbage with salt and let stand for 3 hrs. Drain an squeeze out as much liquid as possible. Heat lard in a heavy pan, add in sugar, brown it slightly, add in cabbage, pepper and mix well. Cook while constantly stirring till cabbage is browned. Add in vinegar and water, cover and cook for about 15 min till cabbage is soft. Cold, then fill and bake strudel as follows: Put one sheet of dough on a slightly dampened towel, brush with melted butter or possibly shortening and sprinkle with a few very fine breadcrumbs. place another sheet on top, sprinkle with lard or possibly 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. Healthy pinch and seal ends, brush with butter and bake at 325 C to 40 min till browned.
- For dough: see 'Strudel Dough' (Misc. Desserts). Phyllo Dough will do as well (a lot easier and quicker)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 890g | |
| Calories 695 | |
| Calories from Fat 468 | 67% |
| Total Fat 51.93g | 65% |
| Saturated Fat 20.29g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 10598mg | 442% |
| Potassium 1247mg | 36% |
| Total Carbs 54.83g | 15% |
| Dietary Fiber 18.1g | 60% |
| Sugars 35.87g | 24% |
| Protein 9.29g | 15% |
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