I have both Elek Magyar's "The Gourmet's Cook Book" and George Lang's
"Cuisine of Hungary". After looking at the recipes for Káposztás rétes in
each one, I decided that George Lang's would please you more.

Here is the Cabbage Filling: (Káposztás töltelék)

2 1/2 lbs cabbage
1 tbsp salt
1/4 lb lard
1 tbsp sugar
1/2 tsp freshly ground black pepper

1. Cut the cabbage into fine shreds, salt it and let it stand, covered, for 2
hours. Then squeeze it well to eliminate most of the liquid extracted by the
salt
2. Heat the lard to frying temperature. Add the sugar and let it become light
brown. Stir while you do this.
3. Add the drained cabbage. Stir it immediately and cook it without a cover
till cabbage is golden brown.
4. Place the cabbage on top of the stretched strudel dough. Only then
sprinkle the cabbage with pepper.
Roll up the strudel (use basic recipe) and bake for about 30 minutes.

Jó étvágyat! — Bon appetit!

Judy Eöry Colby
North Vancouver, BC, Canada