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Delightful old-world savory pastry!<br/><br/>Mom mentioned this out-of-the-blue one day, saying she remembered her father bringing one home when they lived in a Hungarian community in Western PA back in the 30s. This was the only recipe I could find that looked even remotely authentic, and since I'd never had the dish, went with it.<br/>Mom was thrilled and the savory pastry was delicious.<br/>I will most likely add a sweet onion with the cabbage the next time I make it and perhaps some cooked bacon in the roll.
This is really really good. I did however find that it is a wee bit bland. I was making this for our Austrian friends and wanted to add some caraway to it....but didn't have any on hand. Our friends prefer their cabbage that way. I shredded the cabbage as I would for coleslaw and found the cooking times were too long...as the cabbage was really too soft for our liking. Will adjust cooking times next time. I will definately be making this again. Thank you for sharing.