2-3 heads cabbage
Butter
Salt
1 1/2 c. bread flour (not all-purpose)
1 beaten egg
1/2 c. lukewarm water

Chop the cabbage fine. As you are chopping, take that which you have chopped and put in a large kettle over medium or low heat (do not brown). Put a little butter on the bottom of the pan for the first layer of cabbage. Sprinkle a little salt and add the next layer of cabbage. Stir the cabbage to avoid browning on the bottom. As you layer the chopped cabbage, add a little salt. Cook just to soften the cabbage, then set aside to cool completely. If it is a little warm, it will cause you trouble when you make your strudel.

To make the dough: (A neat project for a mother and daughter team.) Sift together the flour and 1/4 teaspoon salt. Add beaten egg. Add lukewarm water. Combine quickly and knead on a board until elastic and no longer sticks to the board. Place on a floured plate and cover it with a warm bowl for 30 minutes (45 minutes if the bowl is not warm). Put the dough into the bowl and work 2 tablespoons melted butter into the dough by hand completely.

Place a clean cloth on a very large table. Sprinkle it with flour and smooth it by hand. Place the dough in the center of the table and roll as thin as possible with a rolling pin (not very thin). By placing both hands underneath the dough, pull and stretch the dough around and around until very thin. (I was told if I could read the newspaper through it, that's thin enough). It works great to have Mom on one side of the table and daughter working from the other side. When you have stretched the dough (it will even hang over the edge of the table, it can be as large as 2 yards by 2 yards).

Sprinkle the cabbage over the dough and shake a little black pepper on top, if you wish. Then sprinkle a little melted butter all over the dough and cabbage. Fold the edge of dough over, and by holding both sides of the cloth, gently raise the cloth a little at a time. The whole strudel will roll toward the center of the table. When you have rolled half of it, go to the other side and repeat, until the roll meets the first one you did.

Cut the strudel into pieces to fit the pans you are going to bake them in (I use an 8 1/2 x 12 inch, so I cut 12 inch pieces and put in greased pan. You will probably have to use two or more pans. Bake at 350 degrees for about 1 hour. You can brush the browned top with melted butter after taking it from the oven. Serve it hot, but it is great cold if you are lucky enough to have any leftovers. I make this so seldom and like it so much, that I don't have anything else at that meal, but my Aunt Mary served it with a roast beef.