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From: "Fran Matkovich" <>
Subject: Re: [DVHH-L] Cabbage Strudel
Date: Thu, 19 May 2005 11:31:20 -0500
References: <OF5BEAE7BA.134D2EB6-ON86257004.007E308A-86257004.007E3091@perficient.com> <000f01c55b3c$da05b660$7e00a8c0@bc.hsia.telus.net> <00a701c55b41$0ec572b0$23839144@Leeb> <001301c55b4b$733bc960$0c00a8c0@RoseMary>


Yes, my mother used to make this same strudel but with squash. She called
it "karvas" strudel. I think she used Spaghetti squash, but I am not sure.

Fran Matkovich
----- Original Message -----
From: "Rose Mary K Hughes" <>
To: <>
Sent: Tuesday, May 17, 2005 8:46 PM
Subject: [DVHH-L] Cabbage Strudel


> 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 in!
> 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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