Cabbage Caraway Filling

Cabbage Caraway Filling

Ingredients:
4 lbs. cabbage, shredded
1 1/2 cups heavy sour cream
1 tsp. caraway seed
4 eggs, hard cooked and chopped

Directions:
Steam cabbage for 5 minutes, and blanch. Press out excess moisture on paper
towels. Mix with sour cream, caraway and eggs.
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
Preheat oven to 400F. Sprinkle filling over dough and roll loosely as the dough
will expand. Slide onto greased baking sheet. Brush with melted butter and sprinkle
with water. Bake for 20 minutes at 400F, then reduce heat to 350F. Brush strudel again
with butter and bake ten minutes more or until golden brown. Remove from oven and
dust with confectioners’ sugar.
Cabbage Casserole