Yes Simon B. The bread is flat and filled with either cabbage or potatoes and cheese.?

My father in law was Chech/Russian and made that every year . Would like to carry on the tradition with my grown children. Thanks for your help.
Yes Simon B. The bread is flat and filled with either cabbage or potatoes and cheese.?
My (old name was Simon B) wife use the recipe since we meet each other at first time in Ukraine:

2 lb. cabbage, shredded in food processor

2 tsp. salt



Toss together; let stand 15 minutes and drain off any excess water.



1/2 c. green onions, sliced

2 tbsp. cooking oil

1/4 tsp. pepper



Cook with cabbage on medium heat 5 to 6 minutes.



8 sheets phyllo dough, thawed

1/2 c. bread crumbs

1/2 c. butter, melted



Brush each sheet of phyllo with butter then sprinkle with bread crumbs. Prepare 4 sheets stacked on top of each other. Spoon 1/2 of cabbage mixture down long sides of phyllo sheets 4 inches from edges. Fold in sides and roll up. Place seam side down on greased pan. Brush all over with melted butter. Repeat the procedure for a second strudel.

Bake at 350 degrees for 45 minutes or until brown. Serve hot and cut into slices.
Reply:Slovakian Cabbage Bread



1/2 c. margarine

4 c. chopped cabbage

2 c. sliced onion, sliced and cut in half

1/2 tsp. salt

1/8 to 1/4 tsp. pepper

2 (10 oz.) cans refrigerated flaky biscuits





Heat oven to 375 degrees.



In large skillet, melt margarine, add cabbage, onion, salt and pepper. Cover and cook over medium heat for 10 to 15 minutes or until tender-crisp; stir occasionally.



Separate dough into 20 biscuits; place in ungreased 12-inch pizza or 13 x 9-inch pan. Press over bottom and 1/2-inch up sides to form crust. Spoon hot cabbage mixture over crust.



Bake at 375 degrees for 18 to 25 minutes or until deep golden brown. Cut into wedges or squares to serve.
Reply:I substitute the cabbage for Spinach.
Reply:WHAT?