Hungarian cabbage strudel
Adapted from Andre Heimann’s recipe by Elaine Louie for New York Times Cooking – submitted by Anastasia, Carnegie Hill CSA Nora Ephron pined after this specific cabbage strudel in her essay for The New York Times titled “The Lost Strudel.” Originally served at Mrs. Herbst’s Hungarian Bakery on Third Avenue in Manhattan, which closed in 1982, and which she finally tracked down decades later at Andre’s Café on Second Avenue—which has been renamed Budapest Café. It turns out that Andre Heimann’s mother, Rose, had worked at Mrs. Herbst’s, and she and Andre had hired some of their pastry staff. This recipe is adapted from Andre’s, in that it uses store-bought phyllo dough instead of homemade.
Ingredients
- 8 oz unsalted butter more for greasing pan
- 1 lb cabbage cored and shredded (1 lb is about ½ head or 1 very small cabbage)
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 10 sheets phyllo dough defrosted
Instructions
- Click here for instructions (via Food.com)