{"id":7289,"slug":"cabbage-strudel","title":"CABBAGE STRUDEL","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half cup of goose-fat","one medium-sized cabbage","strudel dough","one cup of raisins and currants mixed","two cups of granulated sugar","one-half cup of chopped almonds","one teaspoon cinnamon","little pieces of grease","goose-fat for greasing pans"],"ingredients_norm":["goose fat","sized cabbage","strudel dough","raisins and currants mixed","granulated sugar","almond","cinnamon","little pieces of grease","goose fat for greasing pan"],"steps":["Heat one-half cup of goose-fat, add one medium-sized cabbage and let it simmer until done, stirring constantly to keep from burning.","While cooling prepare strudel dough.","Fill with cabbage and one cup of raisins and currants mixed, two cups of granulated sugar, one-half cup of chopped almonds and one teaspoon cinnamon.","Roll and put little pieces of grease on top.","Bake in hot oven and baste frequently. The pans in which the strudel is baked must be greased generously.","Serve this strudel hot.","This strudel may be made for a milk meal by substituting butter for fat."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w53:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"93696fb3c691d49e68910158a68f7bbbe3f5ca69673dc8326d65eb6e54c30707","created_at":"2026-08-02T16:58:46Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cabbage-strudel"}