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Jul. 14th, 2020 08:35 pmThank you to everybody who voted to tell us what to do with our cabbage!
In the end, "Cake Filled With Cabbage" squeaked into the lead (by one vote! a breakneck race!) and so we embarked upon this recipe:

(Transcript:
Shred 1 head cabbage (about 2 pounds), sprinkle with salt, and wrap in a cloth to squeeze out the water. Then cook until brown in 1 cup butter or oil. Saute 1 cup chopped onions separately in 4 tablespoons butter, and mix with the cooked cabbage. Make a yeast dough [see Doughnuts, page 138], and roll it out into 2 sheets. Grease a baking sheet with butter or oil. Lay one sheet of dough on the baking sheet, cover with the cabbage, and cover with the second sheet. Pierce it all over with a fork, allow it to rise, brush it with the egg [wash], and bake about 45-50 minutes.)
We were a little nervous about the fact that it wants the same dough as the book's doughnut recipe, but in fact this turned out really quite good! Based on a tip from a Midwestern friend of Slavic origin, we have tentatively identified it as a recipe-translation-to-Yiddish-to-English from pagash, or 'Slavic pizza.'
Biggest challenges: it would have been SO nice if the recipe defined an oven temperature but we realize this is possibly asking too much of 1938
Would we make again: yeah actually! but probably with a higher vegetable-to-butter ratio in the filling ....
Would we ask the internet what 1938 recipe to make again: it turned out pretty okay this time so stay tuned! I definitely do want to experiment further in this cookbook at some point.
( Cooking process pictures below the cut )
In the end, "Cake Filled With Cabbage" squeaked into the lead (by one vote! a breakneck race!) and so we embarked upon this recipe:

(Transcript:
Shred 1 head cabbage (about 2 pounds), sprinkle with salt, and wrap in a cloth to squeeze out the water. Then cook until brown in 1 cup butter or oil. Saute 1 cup chopped onions separately in 4 tablespoons butter, and mix with the cooked cabbage. Make a yeast dough [see Doughnuts, page 138], and roll it out into 2 sheets. Grease a baking sheet with butter or oil. Lay one sheet of dough on the baking sheet, cover with the cabbage, and cover with the second sheet. Pierce it all over with a fork, allow it to rise, brush it with the egg [wash], and bake about 45-50 minutes.)
We were a little nervous about the fact that it wants the same dough as the book's doughnut recipe, but in fact this turned out really quite good! Based on a tip from a Midwestern friend of Slavic origin, we have tentatively identified it as a recipe-translation-to-Yiddish-to-English from pagash, or 'Slavic pizza.'
Biggest challenges: it would have been SO nice if the recipe defined an oven temperature but we realize this is possibly asking too much of 1938
Would we make again: yeah actually! but probably with a higher vegetable-to-butter ratio in the filling ....
Would we ask the internet what 1938 recipe to make again: it turned out pretty okay this time so stay tuned! I definitely do want to experiment further in this cookbook at some point.
( Cooking process pictures below the cut )