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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Langosh Recipe

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This recipe for Langosh is from The Novak/Horbett Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lbs cabbage
4 large onions
½ of nut roll dough
salt
Directions:
Directions:
Chop cabbage and onions. Sprinkle salt over cabbage and set aside for 15 minutes to draw out water. Saute the onions in butter; squeeze out the cabbage and add to onions. Continue cooking until tender.

Flatten or roll each nut roll ball into a circle and put 1 or 2 spoonfuls of cabbage mixture in center. Pull up edges of the dough around the cabbage and pinch to enclose it in the dough. Flatten or roll it out again and then place on greased cookie sheets. Let sit for 10-15 minutes and then bake at 350º until lightly browned. Brush lightly with melted butter after baking.
Personal Notes:
Personal Notes:
Langosh was made every holiday with the nut roll. It was served with the meatless meal on Christmas Eve and Holy Saturday (from Audrey Horbett).

 

 

 

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