Cabbage filling

Salted fillings


Cabbage filling


1 kg cabbage
50 g pork fat
20 g sugar
ground black pepper


1. Remove the cabbage stalk.
2. Grate the cabbage.
3. Sprinkle the cabbage with salt, mix well and set aside.
4. In a heavy-bottom, high-sided saucepan over medium-low heat, combine the sugar and the pork fat.
5. Cook, stirring constantly with a wooden spoon, until sugar dissolves and mixture just begins to simmer and will turn to a clear liquid.
6. After sugar dissolves cook for approximately 2-3 minutes.
7. Squeeze the cabbage and add to the caramel.
8. Sprinkle with ground black pepper and cook covered over low heat until tender (stir occasionally).

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Use the filling for Hungarian pancakes, or strudels.

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We wish You Good Cooking and enjoy the tasty result!