Bigos, or Polish Hunter's Stew

Winter solstice is here, and the shortest day and longest night is upon us. I love celebrating this event, because it means we are on the way back to longer and warmer days. Even though it won't feel like it's happening for a long time, it's still happening. The days will soon be getting longer.

As we dip into the thick of winter, I have noticed that now is also when the freezer and cupboards start to take a hit. The freezer is already low, and I will have to start looking for good prices on good local meat, in large quantities, which is how I generally work it. I was hoping for a friend to get a doe or two this season, and I was going to help her break it down. I was really excited for this: venison kielbasa, venison salami! But it didn't happen. Deer season came and went. That's when I thought I might make rabbit. I've been thinking of rabbit for a while now. And I searched high and low, but no luck.

What I was looking to make was buttermilk fried rabbit, a recipe from Georgia Pellegrini's new book, Girl Hunter: Revolutionizing the Way We Eat, One Hunt at a Time. An advance copy was recently sent to me by the publisher and I inhaled it, as fast as I could, ready to make one of these recipes.  But, the only place that had rabbit, had it frozen and $10 a pound, and I just couldn't pay $30 for rabbit. It seemed ironic to me that driving home the other day I passed a rabbit on my street that had been hit by a car. It's not a common sighting in my neighborhood, although we do have rabbits around. I couldn't help but to think, as it was quite fresh, hmmm. Is that my rabbit? But, I'm not that hardcore, and I do have a couple of squeamish bones in my body, so I declined the free meat. My fear made me think of Georgia, and her book, and what she does. One of the notes I wrote to myself as I read the sneak peak at her book was this: that woman does not look away. She is incredibly brave. She does it in a very subtle manner, so that you don't notice her grit, but once you start thinking about it you see it everywhere. There's also this: she's a great writer, of stories and recipes.

The book is laid out, somewhat similarly to her first book, Food Heroes, as journeys that focus on a type of game that she learns to hunt. There are colorful characters, mostly men, and Georgia  holds her own among them. It's a gripping and solemn book despite the somewhat tongue-in-cheek title, mostly because she takes it so seriously, both the hunting and the ethics behind what she's doing. There is some fun, a hunt across the pond that sounded like a lot of fun, and lots of whiskey drinking (though it seems no one gets drunk). I did wish I heard about some other women hunters, because they are out there. But, it's not a how-to or an overview, it's one woman's personal foray into the world of hunting,  and how it takes over her life. Let's not forget: there are many fine recipes, both for the game she hunts and their accompaniments, brines and sauces, etc. The last thirty pages or so of the book are really a quite fabulous cookbook.

As I continue to make my way in a life that favors a peasant-y, home made and home grown foods, I have often wondered when I might consider hunting. One of the things I want to start with is fishing. I'll be honest and say that I'm not sure I could be a good hunter. But I do know I am a decent home butcher, so maybe that's a start. Hunting seems to have gotten a bad rap over the past fifty years, and I wish industrialized meat had gotten it instead. Maybe we can work on that.

In the meantime, instead of rabbit or venison, today I'm making Bigos, the Polish hunter's stew, I think it's a fitting meal for a short, cold day and a nod to the hunter. Traditionally, Bigos was a winter dish, sometimes left on the stove to cook for a week, new ingredients added as they were taken out. It was also something served on the 2nd day of Christmas, so I am close. There is no set way to make it, or at least according to me, you may disagree if you are Polish! Lots of meat and lots of cabbage is the general rule. Some folks use tomatoes, I never do. I used only ham hocks for this one, but pork shoulder, sausage (kielbasa, of course) and bacon is the norm. I found that the ham I made over the summer goes very well in this, too, which is good because I've got a ton of ham steaks in the freezer.

Bigos

2 medium onions, chopped coarsely
2 carrots, peeled and chopped in two (go ahead and dice if you like, I prefer large chunks of carrot)
2 medium potatoes, peeled, diced
1 medium head of cabbage, sliced finely for a nice shred
1 to 2 cups of sauerkraut
meat: kielbasa, bacon, ham hock, ham steak, venison, etc., fresh or cooked, chopped how you like it
salt and pepper to taste
secret ingredient: 1-2 tablespoons of candied pickled apples (recipe from Liana Krissoff's wonderful book, Canning for a New Generation. I can't live without this stuff!)

Sauté the onions in olive oil (or bacon fat, if you have it) until golden brown. Add the meat, and brown it. In my case, I used one large ham hock, so I just put it in on top of the onions and started adding everything around it. After browning---less if the meat is cooked already, like ham or kielbasa, a little more if it needs to be cooked---add all the rest of the ingredients. (It will be cooking for an hour or two, so no worries about being cooked through.) At this point you could take the whole shebang to a slow cooker to finish it off, which I sometimes do, with great results. Otherwise, keep it in your pot or Dutch or French oven, and cover it, keeping it at a low simmer. The cabbage will release it's water and create a great broth. You don't want too much liquid, as bigos is a dry-ish stew. Cook it for about an hour and a half. The potatoes and carrots should be tender. If you are willing to last longer, go for three hours. That's why the crock pot is nice.

Traditionally, bigos is served with mashed potatoes. Obviously, I don't do this, and instead put my potatoes right in the stew, making this a one pot (or maybe two) dish. When it's ready, I just serve hot bowls of it, with some warmed rye bread and butter.

Fine Liver Pâté

Out of the freezer for a photo op.

Well, this is the only picture I have at the moment, so it's not much of a seller, but I can assure you that this pâté will make you the belle of the ball. Maybe for ten minutes. To the one person who is eating it all. But that's okay. I'll take any recognition I can get. But seriously, can you puree something? Well then you can make some excellent pâté. The real question is: can you puree pork liver? Because, you know, some people think they can't. But you can!

I'll be honest, the blubbery mass that is the pig's liver is a bit slippery and a tad smelly, in a fresh liver kind of way. When I received my half of a pig, I had asked for all the organs and I received a huge liver. I think it was more than one liver. So, with two pounds of liver on my hands I made the easiest thing I could find, which was this recipe from The New York Times Cookbook, the original from 1961, edited by Craig Claiborne.

Because no one can eat that much pâté, I wondered and searched for a tip on freezing. And I found it from none other than Hugh Fearnley-Whittingstall (the tip is the very last sentence of the article!). The trick to freezing pâté is to freeze it before you cook it! Et voila. I did this, and that's why I have one pan waiting for the holidays. The other was unveiled at a friend's birthday party, surrounded by slices of pickled pears, and I can attest, as well as one other party attendee, that it was superb.

Fine Liver Pâté
Adapted from The NYT Cook Book

2 pounds of pork liver, cubed
3 eggs
1/3 cup of pear brandy (or cognac)
1 cup of heavy cream
2/3 cup fresh pork fat
1 onion, chopped
1/2 cup flour
5 teaspoons of salt
1 teaspoon of ground ginger
2 teaspoons of fresh ground pepper (I like it coarsely ground, with some sprinkled on top for appearances)

Use some rendered fat to grease two bread pans well. I used ceramic loaf pans. Purée the liver, eggs, brandy and cream. Add the flour, onion and fat a little at a time. It will be quite a lot of pinkish liquid meat. Pour into a bowl and add the seasonings, mix well. Pour into your pan and cover with plastic wrap, so that the wrap clings to the purée. Then cover well with aluminum. Freeze on a level shelf.

When you want to cook it, pull it a good day before you want to cook it. Put it in the fridge and let it thaw slowly. Once fully defrosted pull off the aluminum so you can remove the plastic wrap. Put the aluminum foil back on. Bake in a pan of water in a 325 degree oven for about two hours. There's no toothpick method here, you just have to know what your looking for. I pulled mine when the edges were pulling from the sides and getting dark. Serve on a platter with pickled pears.

This post is for the ninth installment of Charcutepalooza!

Love my CorningWare!

Bacon, Smoked Ham, Ham Hocks, Liver Paté even, but no Terrine!

Box one of two.

Many people ask me, "How do you do it all?" Meaning, how do I find the time to do all the things I do, and write about them, and photograph them. Well, I often reply, I don't! Not all of it. There's so much I don't do. Like cleaning. And calling my friends more. And reading. I'd also like to point out that most of the things I do are very easy, once you get them into your routine. Bonus, if you really like making yogurt or bread or jam. Some people don't.

A few weeks ago, I started getting really exhausted. My back started bothering me a lot. Gardening and lifting my thirty-pound toddler had been taking a toll. I took out a few yoga videos from the library because I knew what I needed was some good stretching. As I read the back covers of the DVDs, I thought disdainfully: I don't have time for yoga!

And then I had this second thought: Seriously? I don't have time to not do yoga! It's funny, because I'm talking like some high-powered executive. Well, let's be real, shall we? I happen to be a homesteady-obsessed stay-at-home mommy of one toddler. Not exactly Soulemama, right? Rather rationally, I thought to myself: you need to cut something out. And immediately it came to me, clear as a bell: the blog.

I love the blog. I don't want to kill the blog, I screamed! Let me tell you what the blog does for me. It wraps up a few of my favorite things--writing, photography, food-- in one fell swoop. It also deeply satisfies a few other cravings I have. That of connecting with people who care about similar things, and the documentarian in me, so I can go back and see what I made and how I made it. But the quick and dirty fact about the blog, and it sounds so horrible, but this thing is not a paying gig, you know? And there are some things I need to be focusing on, that take precedence over something that is solely a self-centered pleasure.

Once I stopped obsessing about the blog, I suddenly felt a wave of relief. And then panic. And then a realization that I had been blogging for almost two years with no break! Maybe I'm just tired, I thought. Maybe I need to recharge. I'm not sure I can do this was a thought. Well, I'm not going to end my blog. I actually can't! Not because I think anybody will miss it. But, because I will miss it. Not because it's important to anyone. But because it's important to me. I'm trying to figure out how to make sure it doesn't take over my life, and that means keeping my nose out of Twitter and Facebook, much as I like to socialize. And maybe not posting every little victual I cook up.

And that brings me to this month's Charcutepalooza challenge. One of the things I also realized about having this blog, is that I've become a better cook for it. Joining Tigress' Can Jam and then Charcutepalooza really have pushed me to strive a little; something that's really not in my nature. I'm more of a perservere-er. (Very similar to the word preserver!) But this month's terrine challenge I really had no gumption for, even though I really wanted to make something, perhaps this tomato terrine from Bon Appétit. I was a little too overwhelmed, having ordered a half hog from Meiller's Slaughterhouse in Pine Plains.

After curing and smoking ten pounds of bacon, 3.5 pound of hocks, and a twenty-two pound ham, and making two huge loaves of liver paté, I was sort of exhausted (though it looks like I may be in luck for next month). Maybe that's what tipped me over the edge. That and the heat we were having at the time. Now it's been gorgeous out, the humidity and haze has lifted, and the air is clear and crisp making each leaf on a tree stand out. Every blade of grass looks distinct. The sky is blue with puffy clouds, the trees rustle in the breeze, and it gets cool at night which makes sleeping all that much more sweet. It's a small taste of autumn right around the corner. I'm looking forward to writing about it. Just a little.

Bratwurst

This month's Charcutepalooza challenge, to me at least, was stuffing my sausages. The real one was emulsification -- the focus of which is blending, which results in a smooth-textured sausage. But for me, I was still concerned about how to actually stuff. Not the how-to, but the actual doing. Last month, I was lucky enough to cross paths with Peter and Winnie, and we got to use Peter's KitchenAid. This month, I went out and finally purchased a meat grinder after deliberating whether or not to finally break down and buy a KitchenAid. It was cheaper to buy the grinder, and with two cars on their way out, I can't be too expansive. I bought this, a Waring Pro MG100, which was about $100:

The culprit.

I can't say I recommend it. The short answer: it's going back to the store. Ends up, the worm, for whatever reason, likes to fall out of the motor housing (did I say that right?), and it just plain doesn't work. On the Amazon page there are a bunch of comments discussing this particular flaw, which I neglected to read before purchasing the machine. I was able to grind the meat, and fill two sausages before it stopped working entirely. Thankfully, my neighbor heard about my troubles and brought over her KitchenAid and meat grinding attachment. Aren't neighbors grand? I might not ever buy anything, but just borrow her KitchenAid every few months. 

Beautiful brats. Only two, but still beautiful.

It did grind the meat though, and much faster and nicer than the hand grinder, which couldn't really chew up the sinewy pork too well. I ate my breakfast sausage the other day, again for breakfast and also dinner, it was so good. I did notice that although it was very tasty, the texture left something to be desired, and it was due to the hand grinding. And that machine did work lovely for the two large sausages I was able to fill.

I served my dinner of bratwurst with some of the first local-ish corn I saw in the market. It was from New Jersey, and I just couldn't resist. It delivered. The corn was sweet and creamy, the perfect addition to the meal. And the bread was homemade sourdough that I toasted in the pan after cooking the brats. But where was the sauerkraut? 

The beginning of lettuce kraut.

Well, a week before I had harvested a huge amount of kale and lettuce from the garden, and I thought: why not kale kraut? Of course, it's not an original thought. I found this post from The Simple Green Frugal Co-Op, which I used as inspiration. And it's such a simple recipe that it would be silly to re-write here. Go and visit! I made a quart of lettuce and a quart of kale. The finished product is a mite salty, but goes well as a condiment. It doesn't have the tartness of cabbage kraut. The kale kraut was lovely alongside the brats. I also made a romaine lettuce kraut, which makes a great sandwich topping. What's wonderful about these ferments, is that they take only a few days. So you will have your sauerkraut just in time for your bratwurst.

Breakfast and Dinner Sausage

Beer: necessity for making sausage?

Is it really already the fifth month of Charcutepalooza?? This fine month we worked on our grinding. Again, I give thanks for Charcutepalooza, because my two old hand-cranked grinders were gathering dust in the basement, waiting for me to use them. I promised them I would, but they keep on getting shuttled into a darker, farther corner of a cabinet or box. After the challenge was issued, I dutifully went downstairs and cleaned them off. Would they work? Did I have all the pieces? Was I crazy for collecting these things? Well, yes and no.

The bad grinder.

I started off with a beer, standard for sausage making, no? And the younger of the two grinders. I'm not sure what I might be missing, or if this thing is just a stinker, but boy was this grinder the worst. A pencil sharpener would have worked better. I promptly dispatched it to the sink and feeling downhearted, drank my beer. My husband cheered me (knowing if he didn't, dinner might just be peanut butter and jelly and not sausages), and I rallied with the next, older, ancient-looking grinder, also a Universal. The meat waited in the freezer while I gathered courage to try again.

The good grinder. More beer.

 This one worked. Quite well, in fact, in comparison to the hell that was the other one. I am SO glad I didn't do five pounds, though. And once I was done, it smelled incredibly good. I think I saw my husband wipe the sweat from his brow. He knows it's bad news if something pisses me off in the kitchen. And he didn't want PB&J's for dinner.

They are cool looking, though, aren't they? 

Breakfast (or Dinner?) Sausage Recipe:

2.5 pounds of pork butt shoulder
1.5 tablespoons of kosher salt
2 tablespoons of chopped fresh parsley
1 teaspoon of fresh lemon thyme
1 tablespoon of chopped garlic
a pinch of red pepper flakes
1/2 teaspoon of Meyer lemon zest
ground pepper to taste

I followed the breakfast sausage directionsin Charcuterie for making this.

Glorious pork.

The Meyer lemon zest was an after thought. When I opened the freezer to pull the meat out, there was my little container of zest in there. Perfect, I thought! It really added a fresh tanginess to the sausage, that went along perfectly with the fresh lemon thyme from my garden.

Who doesn't love a log of sausage?

I stuck this little log in the fridge alongside it's friend, the Canadian bacon. Now I have two more awesome breakfasts to look forward to. I know it's not exciting, but we had the sausage patties for dinner, with some fresh eggs and local asparagus. It was so delicious, I think I may rename my sausage dinner sausage. I really wanted to make the merguez, but I got caught up in some life stuff and so had to stick with the single challenge this month. Those grinders slowed me down a little, too. My next purchase is an electric grinder, because I need to make a LOT more sausage. Good thing it was my birthday the other day, so I can squeeze one last present out of it. 

Dinner!

Kielbasa Potato Soup with Caramelized Onions and Kale Chips

An antidote to winter

I don't think I'm alone in saying that soup is one of winter time's greatest joys. I was visiting friends on a cold winter's day, replete with blue skies, scintillating sun and blustery wind that swept the powdery snow every which way. While riding on a tobbaggan behind their four-year old son, which was being pulled by a snowmobile, I fell off on a fast turn. Not wearing snow pants (like a rube, I might add) I was cold to the bone when I finally got home. No matter. This soup warmed me up in no time at all.

This soup was born out of leftovers, as many good soups are. I've broken it down to be a stand alone recipe. However, you might want to have kielbasa sauteed with onions and boiled potatoes the night before and just make sure you have a good amount of leftovers!

Kielbasa and Potato Soup with Caramelized Onions and Kale Chips

Boil six potatoes in their jackets, peel when cool. Can be done the day before and kept in the fridge. Right before they are to be added to the soup, mash each one with a potato masher squarely, so they are not mashed but instead in nice cubes and chunks.

Make kale chips. Can be done a week beforehand. Keep in an airtight container.

1 large bunch of kale. Stem removed and chopped. Spread out on a cookie sheet and bake at 350 degrees for ten or fifteen minutes. Maybe longer. Keep an eye on it! It goes from crisp to burnt in a matter of a minute. I like to salt them when they come out of the oven.

In a large Dutch oven pour one or two tablespoonfuls of olive oil and saute two medium yellow onions and one small red onion until brown and sweet. I like to slice them in thin wedges.

Add in one large red pepper in large dice a little before the onions are done, so they become soft.

Add a large kielbasa in at the same time as the peppers. Cut in slices on the diagonal, cut in half. Let them brown a little as the onions caramelize.

Then add the potatoes and six cups of water, slowly, so that it never gets cold. Add about two cups of water and two potatoes at a time, waiting for it to come to a simmer again, then adding the next batch. When you have them all added, and it's back to a simmer, let the soup cook with the lid partially on for about ten minutes. Then add half the kale chips, which will turn into the kale with the soft consistency of spinach. Reserve the rest of the chips to serve on the table for whoever wants more kale or some crunch.

The kielbasa salts the soup, so you don't really need to add any salt at all. Maybe a few grinds of pepper. Now all you need to do is fall off a speeding snowmobile!

Potatoes, kale, kielbasa, onions- that's it!

Pulled Pork and Slaw

I'm cleaning out the pantry (still!) and was wondering what to do with the two pints of green tomato chutney left from last year's blight-y tomato season. You know, I like green tomato chutney as much as the next gal, but there is a limit to what you can put that stuff on. So, what did I do? Got a nice, big picnic shoulder and busted out the crock pot, or slow cooker, if you will, to do a little bit of pulled pork. Why hide your crock pot during the winter? Not only can you make fruit butter in it, as I learned from Marisa at Food in Jars, but it makes for good overnight cooking when the house is at its coolest. The only down side is that I'm not particularly fond of waking up to the smell of pulled pork. Coffee is more like it, you know? But I'm always psyched that dinner is made, and I'm free to do other things.

All I did was pour the two jars in the pot, lay the meat on the sauce, and set the cooker for ten hours on low. When I got around to it, I shredded the meat with two forks. It needed some doctoring flavor-wise, but you know what that was? Some brine from the spicy garlic pickles I made recently! More jar-judo! (No, I don't entirely know what that means, but it sounded good. Come on, you know what I mean!)

Then, to round out the meal, I sliced some slaw and tossed it with the last jar of Carrot and Daikon Radish Pickle. I let it sit for an hour so the cabbage softens. A few ears of fresh local corn, and you have quite a hearty meal just by opening a few jars. And it's still all homemade!

Catch Up: Keema Alu, Pork Chops, Cookies

We don't eat a lot of ground beef and to be honest, unless it's a fabulous burger, to me ground beef is a little dull on it's own. But it was all I had, and Shepherd's Pie wasn't doing it for me, so I dug into always trusty Joy of Cooking and found this recipe. It worked, but I really expected it to sing out a little more. I mean the recipe has loads of garlic, cumin, ginger, coriander. But when I tasted it, yeah, it was good, but it needed something. What it needed, folks, was some pickles. Dill lemon cucumbers from last summer, and the turnip-radish pickles I made last week. The pickles elevated a simple meal into a special one wherein there were precious few leftovers. The high notes were reached. It reminded me of Uzbekistan food; not that I've been there. We used to go to this place in Brighton Beach called Chio Pio. It was incredibly good--bottles of vodka on tables, and hearty food piled high, rich meat filled pies and plates of salty pickles. I loved that place.

Saute two diced onions in oil til golden. Add spices:

2t minced garlic

2t grated ginger

2t cumin

2t coriander, ground (I used whole)

1t turmeric

red pepper flakes to taste

Then add a pound or so of ground beef, 1/2 cup of drained chopped tomatoes, some salt. Cook and reduce liquid, about ten minutes. Add three or four potatoes, peeled and cut in small chunks and a cup of water. Cover and simmer on low for twenty minutes or until potatoes are tender. Uncover and cook on high to reduce liquid. Adjust seasoning. Top with chopped parsley or cilantro, or both, and scarf down with pickles.

Then tonight we had some pork chops, nothing special, just sauteed with apples and onions, all local. But the side dish was special. Sweet and sour red cabbage. I love that stuff. Reminds me of the special New Year's Day meal my mother used to make, which was German, roast pork with kartoffelklosse (potato dumplings) and red cabbage. For this I sauteed shallots in bacon fat (yes, that bacon fat) and then added the sliced cabbage with some brown sugar, balsamic vinegar, salt, pepper and you know what? I didn't have stock, but I did have some orange herbal tea sitting on the back burner, so I used that instead. It was just fine. I love it when that kind of thing happens.

And then I made my desperation cookies. I made this recipe sans the chips to leave in the fridge for when the sugar itch scratches. Which it does often. They were in the fridge and I just baked some off. Studded with marzipan and almonds, they hit the spot.

Rivers, Train Tracks, Milkweed, and Cider Jelly Glazed Pork Tenderloin

Inspired by A Chicken In Every Granny Cart, who takes beautiful, contemplative walks, I decided to post a walk I took today. Today was unexpectedly gorgeous, at least the morning part, and we started it off right with a stroll down by the river. That would be the mighty Hudson.
The lighting was just perfect at eight a.m.

Later in the day, I had the luxury of taking a walk by myself. I decided to go down by the train tracks because I can't go there with the baby, and I love the train tracks. (P.S. It's also hunting season and you can't be too careful.)

Water was bubbling everywhere.

I am always drawn to train tracks. Good thing I live near by some.

I'm also endlessly fascinated by milkweed.

After two walks, stacking wood, and caring for the baby after a bad night of sleep, I settled on an easy dinner, so there's nothing special about the meal, no recipe needed. It just looked really good, and tasted better: sweet potatoes mashed with yogurt, plain old peas, and pork tenderloin that was lifted by an application of my apple cider cardamom jelly. I will admit that I ran my finger several times through the pan to get every last bit of that syrupy glaze.

Pork Chops with Curried Honey Glaze and Mashed Cauliflower

This was incredible. Any non-cauliflower-eater will suddenly turn believer. The pork chops are glistening, beautiful and addictive. And best of all, this quality meal will set you back a half hour. This is why I don't go out to dinner, aside from not having the money to spend. I can make a better meal at home. Thanks go out to Eve for this recipe; I'm just the messenger!

Mashed Cauliflower:

Put about 3 inches of water in a pot and add cauliflower cut into pieces. Steam until very tender, put in a processor, add salt and pepper and greek yogurt. Add about 5-6 tablespoons, but you should
taste each time before adding more, it can get very tart. Chopped chives optional, but recommended!

Chops:

1/4 cup Honey
3 Tbsp. red wine vinegar
1 1/2 tsp. curry
3/4 tsp. cayenne pepper
1/2 chicken broth

Preheat oven 400. Whisk all ingredients in a bowl. Sprinkle pork with salt and pepper. Heat oil in large ovenproof skillet over medium/high heat. Add pork, saute until brown on all sides. Brush pork with honey mixture.Transfer skillet to oven and roast pork for about 10 min depending on cut or thickness, until it's how you like it. Make sure to turn pork over and brush again about midway through. Transfer pork to a plate and add remaining honey mix and broth to pot. Boil over high head until reduced about 5 min. Whisk it the whole time if you can. Add salt and pepper to taste and strain it if it's too chunky. The sauce will reduce and turn into a beautiful glaze.

P.S. I had been thinking of cauliflower lately; the farmer's markets were full of gorgeous heads, all different colors, and I was wondering, why don't I like that?? Apparently, cauliflower was one of the big Hudson Valley crops. I couldn't resist these beautiful cheddar cauliflowers--two little heads for a buck a pop. Next up on my list: this recipe from the Times for cabbage. I have a huge head in the fridge and don't want another slaw or saute. Sounds perfect! (Upon closer inspection I realize, of course it'll be good, there are only two sticks of butter in it! Leave me a comment if you have a better cabbage recipe.)

Hungarian Cabbage Strudel