This recipe does not have brown sugar in it; but, I will keep searching. Part of the recipe is 'vague' such as no set measurement of milk to add to the strudel dough.

CABBAGE STRUDEL (Kapustna Strudla)

1 1/2 pounds all-purpose flour
1 egg yolk
1 tablespoon butter
1/2 teaspoon salt
Lukewarm milk

Mix ingredients gradually, add the sifted flour with salt, egg yolk and butter. Knead dough, until it is smooth and elastic. Then allow to stand for 20 minutes in a warm place.

CABBAGE FILLING:
3 pound head of cabbage
1 cup nut meats, crushed
3/4 cup shortening
1 cup raisins, washed and dried
2 cups fine bread crumbs OR crushed graham crackers
1 teaspoon cinnamon

Select a solid white head of cabbage, chop fine or grate coarsely, into one-half cup shortening. Allow to simmer until light brown, stirring frequently to prevent burning. Allow to cool.

Prepare strudel dough and stretch.

Cut off the thick portions all around the stretched dough. Then spread on the cabbage filling that has been cooled, sprinkle over the crushed walnuts, raisins and crumbs. Fold over two sides and roll strudel with aid of table cloth.

Place in well-greased pan, brush top with shortening and bake in quick oven (375-400F) to golden brown. Serve hot.

Recipe by Mary Ruzicka, Muskegon, Michigan
From: Anniversary Slovak-American Cook Book by The First Catholic Slovak Ladies Association, First Printed in 1952