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Recipe by Nitra Ladies Auxiliary

Cabbage Strudel

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Parve Parve
Medium Medium
10 Servings
Allergens
2 Hours, 30 Minutes
Diets

Flaky dough is stuffed with cabbage filling for a savory twist on the sweet dessert strudel.

Ingredients

Strudel Dough

  • 1/3 cup water

  • 1 and 1/2 cups Mishpacha Flour

  • 1 teaspoon vinegar (optional)

  • 1 tablespoon oil

  • 1 egg

  • 1/2 teaspoon salt

Cabbage Filling

  • 1/2 head cabbage, shredded

  • 1/2 teaspoon salt

  • dash of Pereg Pepper

  • 2 tablespoons sugar

Directions

Prepare the Strudel Dough

1.

Combine ingredients and knead for 15-20 minutes, until elastic consistency is obtained.

2.

Place dough on plate and brush with oil. Cover with warm bowl and set aside for 30 minutes in warm place.

Prepare the Cabbage Filling

1.

Saute cabbage in oil, add salt, pepper and sugar and cook for one hour.

2.

Sprinkle oil and matzoh meal over dough.

3.

Place filling over matzoh meal and roll up.

Shape and Bake

1.

Work on table covered with floured fabric tablecloth. Roll out dough as thinly as possible. Place inverted bowl in center of surface, under tablecloth. Sprinkle dough with drops of oil, stretch by hand until paper-thin. (To stretch, place palms under dough, working gently with fingers from center outward. Sprinkle oil to assist in stretching.)

2.

Sprinkle matzo meal over dough. Spread filling up to two inches away from edge of dough. Roll up jelly roll fashion and place in large greased or lined baking pan in “U” shape. Brush with beaten egg and mark two-inch indentations with sharp knife. Bake for 45 minutes or until golden brown.

3.

Preheat oven to 375 degrees Fahrenheit.

Credits

Styling and Photography by Tamara Friedman

Cabbage Strudel

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