This is one of my Mom’s (Austrian) recipes that she would make on Special Occasions and Christmas…she always stressed that the dough had to rolled very thin..I use a German Measuring cup.. have not converted.. we always used Red Currant Jelly for filling.. tried others.. but liked this the most.. There were never any left.. and I have to hide these from my boys.. sounds a little time consuming but well worth the trouble!
One of my childhooddays favourites! And I still do like this very fragrant, aromatic sweet pie/tarte like dish. Use apples (you might want to add more sugar then) instead of bananas, mangos or raisins. Serve lukewarm with vanilla sauce as main dish or as dessert.
Another version of cabbage and noodles. This recipe is from Teresa Givens in the St. Boniface Centennial Cookbook from Stuart, Nebraska. She specifies 1 small green cabbage.
If you ever have the pleasure to come to a family or friends gathering in Iceland you will be able to try this. If you think your chances are not that high for that, try it for yourself. This is such an easy crowd pleaser, you will be amazed! 12 ounces are about 340 grames which makes 1-2 packages. I prefere it not to be too rich. You can use plain cream cheese or cream cheese with herbs. You can leave the ham and use sliced and panfried mushrooms instead. If you want the sandwhich to be higher, only pour half of the mixture onto the bread, then add onother layer of bread and finish as stated below.
When I visited Vienna I ate apple strudel every chance I had with their wonderful coffee. Vienna is one of my favorite cities in the world and love their food and wine. This recipe comes from a Vienna web site.
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