Grandma katz' cabbage strudel
Strudels
Grandma Katz was my wife's Grandmother who arrived as a young girl at Ellis Island in 1902 from a tiny village near the Hungarian/Romanian border. She was a self taught cook who ran kitchens in the Catskills Resorts for most of her life. Rumor has it she was short tempered, quick with a knife, and a bottle of Barack Palinka (Apricot Brandy) close at hand to keep her fortified. The best time to make this recipe is when the cabbage is fresh from the garden...what some people would call "spring cabbage". Most folks think of Hungarian dishes as heavy winter fare, but there is nothing more sublime than the flaky buttery goodness of strudel. This dish turns what many think as only a desert to a savory first course or a great appetizer with a glass of Hungarian wine from the Eger or Balaton region or a Furmint from Tokaji.
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