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The Quilt Inn Country Cookbook
Aliske Webb
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head red cabbage, chopped fine
tart apples, cored and cubed
cup raisins
/4 cup red wine
/4 cup red wine vinegar
tsp. caraway seeds
tsp. thyme
salt and fresh ground pepper to taste
Cook bacon in large pan over low heat for 15 minutes. Add onions and cook
until softened. Add remaining ingredients and stir well. Cover and cook over medium
heat for 1 hour, stirring occasionally. Adjust seasonings and serve hot.
Tamara’s Mother’s Savory Cabbage Strudel
Strudel dough
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1/2 cups all purpose flour
/4 tsp. salt
egg
/4 to 1/2 cups warm water or milk
tsp. vinegar
Sift flour and salt together in bowl. Beat egg with water or milk and vinegar.
Work liquid into flour mixture by hand to form dough. Knead on floured board until
dough is no longer sticky. Place in bowl, cover and let stand 30 minutes.
Roll dough as thin as possible. Stretch the dough gently from the center. this
should make about 2 yards square of very thin dough. Brush with melted butter.
Filling
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lbs. cabbage, shredded
1/2 cups heavy sour cream
tsp. caraway seed
eggs, hard cooked and chopped
Steam cabbage for 5 minutes, and blanch. Press out excess moisture on paper
towels. Mix with sour cream, caraway and eggs.
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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