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From: ajleeb <>
Subject: Re: [DVHH-L] Are Cabbage Strudel healthy?
Date: Wed, 18 May 2005 15:47:52 -0600
References: <200505182040.j4IKdw2f050062@mail0.mx.voyager.net>


Barbara....
By sending it over, - are you referring to the Strudel, or the recipe? If
it's the Strudel you referring to, make sure there is enough for all of us.
My wife uses phyllo dough and there are no complaints. Remember, only cover
half of the dough with vegetables, or fruits, etc... then roll it. You have
to feel your way around, of how many layers of phyllo dough to use. If it
doesn't turn out the way you wanted it, next time try something different.
Let us know how it turned out.
Bon Appetite.
Alex.
----- Original Message -----
From: <>
To: <>
Sent: Wednesday, May 18, 2005 2:39 PM
Subject: Re: [DVHH-L] Are Cabbage Strudel healthy?


>I just received a copy of a vegetable strudel recipe from my Weight
>Watchers group - it uses phyllo dough.
>
> If anyone (or if the list wants it) let me know and I'll send it over. I
> have not made it, but have been told it's wonderful.
>
> I'm sure it's nowhere near the original our ancestors made...
>
>>
>>
>>
>> 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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