Varieties include Belle de Boskoop, Stayman Winesap, Gravenstein, Newtown Pippin, Bramley's Seedling, Karmijn de SonNnaville, Zabergau Reinette, Yellow Transparent, Calville Blanc, Granny Smith, Glockenapfel, Jonagold, Jonathan, Northern Spy, and Rhode Island Greening. Savoury cabbage Strudel (in Yiddish, שטרודל, pron. shtrudl) in general is also associated with Ashkenazi Jewish cuisine, particularly of German, Swiss, and Austrian Ashkenazi Jews. Apple and raisin filling is popular, but cabbage has historically also been used as a filling for a savoury strudel. The cabbage is braised or caramelized with sliced onions and caraway seeds, sometimes with added sugar. Recipes may include chopped walnuts. Cabbage strudel (káposztás rétes in Hungarian) is especially associated with the cuisine of Hungarian Jews. The 19th-century American writer Alice Lee Moqué recorded an encounter with savoury strudel, ordered mistakenly as a dessert, in her account of her travels through Dalmatia (modern-day Croatia), at the Hotel Petka in Gravosa (Gruz). Assuming "Sprudel" was a type of "German sweetcake", Moqué's travel partner carelessly ordered a "Kraut sprudel", only to find the sweet pie crust was filled with "the most awful mixture" of hot, boiled cabbage. Observant Hungarian Jews would make the dough with oil and serve them for Simchat Torah and Purim, to match the customary drink imbibed at these celebrations. Gallery Relation to the @ symbol in Hebrew In Hebrew colloquial speech, the symbol @ in email addresses is called "shtrudel" (Hebrew: שטרודל), in reference to the spiral form of strudel. The official Hebrew word for the @ symbol also takes its name from strudel: "keruchith" (Hebrew: כרוכית), which refers to the @ symbol, is the Hebrew word for the strudel pastry (as opposed to the German loan word used in colloquial speech). References Jewish American cuisine Ashkenazi Jewish cuisine Austrian cuisine Austrian pastries Croatian cuisine Czech cuisine German cuisine Hungarian desserts Israeli cuisine Jewish baked goods Romanian cuisine Slovak cuisine Slovenian desserts Italian cuisine French cuisine Purim foods