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From: "Rosina Schmidt" <>
Subject: Are Cabbage Strudel healthy?
Date: Wed, 18 May 2005 08:36:48 -0700
References: <20050518144910.ECFF4D66A@smtpout-3204.bay.webtv.net>


Barbara;

Hold on.

A Strudel prepared with fruit, shredded vegetables or 1% cottage cheese, sprinkled with Canola oil (Omega 3 fatty acid) beats all those Atkins diets when it comes to healthy eating. So why in the world would you cheat yourself by not making and eating it????

Rosina
Vancouver Island



----- Original Message -----
From: Barbara Hilderson
To:
Sent: Wednesday, May 18, 2005 7:49 AM
Subject: Re: [DVHH-L] Cabbage Strudel


Ok Guys,
In my mind I can just "Taste" these wonderful foods; but this darned Atkins prohibits them...
How lucky we are to have tasted these delicacies made with Love.
Barb
Eastern Shore of VA.

-----Original Message-----
From: Franz
Sent: Tue, 17 May 2005 18:54:09 -0700
To:
Subject: Re: [DVHH-L] Cabbage Strudel

Palatschinken, now there's a delicacy I haven't tasted in years. We used to have palatschinken with plum jam, or other marmelade. It and Zwetchkenkuchen were my favorites back in Vukovar, in the 1940's and in the DP camp in Austria.

This is a very nice forum, and I enjoy reading all the comments.

Franz



Rose Mary K Hughes wrote:

>My mom and grandma made this strudel--it is called in our family Ziehstrudel (pull strudel) and in Semlak it was Ridesch. It is dough that is pulled and pulled until it is paper thin--like phylo dough. My mom would put her dough cloth (specially embroidered cloth that cover the table) on the table and the ball of dough would go in the center. She would walk around and around the table and lifting and pulling the dough on the top of her hands (couldn't do with bottom as the fingers would rip holes in the dough). She would do this until the dough hung below the edges of the table. She would then walk around the table pulling off the heavier dough that was still left after the stretching. Then she would sprinkle melted butter or lard over the dough, sprinkle on bread crumbs, and then spread out the filling--in our family it was cabbage, or apples, or cheese, or poppyseed, or ground up walnuts. Then she would give the end of the cloth a flip and the dough would roll up i!
n!
> this tight roll. She would put it in a large enamel pan in snake fashion (rounding at end and curving up until the roll fit in the pan). Oh, it was so glorious! So many layers of crisp dough with outstanding filling!
>
>I tried making the dough and created a huge mess so when I try to make this strudel today, I make up a different version using phylo dough. It is not even half as good as my mom's Ridesch!
>
>By the way--The other item mentioned--the Hungarian crepe is Palatschinken or Pfannkuchen in German and in Semlakian it is Platschinde. In Hungarian it is Palacsinta. We would have them rolled up with a cinnamon/sugar filling. We always had them with Potato Soup--which we called Krumber/Grumbiere Suppe. Still make it and so do my sons--only now and then we add sausage to it (in my growing up years, it was meatless).
>
>Rose Mary
> ----- Original Message -----
> From: Susan Williams
> To:
> Sent: Tuesday, May 17, 2005 6:38 PM
> Subject: Re: [DVHH-L] food and manners and the wars
>
>
> Joe - I'll have to ask my aunt Sophie about this. I really don't know much
> about what my granny cooked. Sounds interesting though. Carrot strudel --
> interesting too. Anyone else hear of this before? Joe -- did it have a
> sweet taste or a vegetable taste? Susan
>
>
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