Cabbage Strudel

Preparation info
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By Lizzie Black Kander

Published 1903

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  • 1 medium sized cabbage
  • 2 cups granulated sugar
  • ½ cup chopped


Heat the goose fat, add the kraut and let it simmer till done, stirring constantly to keep from burning. While cooling, prepare Strudel dough, No. 1, fill with kraut and other above ingredients, roll and put little pieces of butter or grease on top; bake in hot oven and baste frequently. Butter pans generously, and serve hot.