RECIPES
Basia
Snow is falling, snow is falling,
Sleigh bells are ringing…
Did you get as much white stuff last weekend as I did? It was unbelievably white and so peaceful. I love it when it snows. Unfortunately, after a few hours the snow turned to sleet and everything got slushy, but we managed to build a snowman and have a blast sledding. Maybe that was the first and the last time this year…
White Cabbage Strudel
I didn't go wild in the kitchen, but I did manage to make something new. In my opinion, today's recipe, a strudel with white cabbage, is perfect for a holiday table. This strudel is anything but ordinary. It looks interesting, and it tastes that way, too. Caramel gives the cabbage a light sweetness, and hot paprika adds a kick. You can make it without the bacon and serve it on your Christmas Eve table, or make the version with meat for any other occasion. This strudel will definitely be on my holiday table.
White Cabbage Strudel
Instructions - White Cabbage Strudel:
Knead 100 ml warm water, the flour, the salt and 2 tbsp oil into a smooth dough, shape it into a ball, wrap it in plastic wrap and let it rest for about 1 hour at room temperature.
Pour hot water over the mushrooms and set them aside to soak.
Remove the outer leaves from the cabbage, cut out the core and chop the cabbage into thin strips. Drain the mushrooms and cut them into a small dice. Cut the onion into a small dice and press the garlic.
In a pot, melt the sugar with the butter and bring it to a boil for literally just a moment. Add the cabbage, onion, garlic, mushrooms and bacon and stir. Add the paprika, pepper and salt and simmer for about 30 minutes, until the cabbage is tender. At the end, stir in the finely chopped parsley and the vinegar, mix well and set aside to cool.
Preheat the oven to 200°C (390°F).
Melt the butter in a saucepan. Place the dough on a linen cloth dusted with flour and roll it out into a rectangle of about 55x45 cm, then brush it with half of the butter. Spread all of the cabbage along the bottom edge, leaving a 1 cm border, then roll it up like a roulade, sealing the edges well. Grease a round baking pan with butter and set the strudel in it. Brush it with the remaining butter and bake on the second rack from the bottom for about 30 minutes, until golden brown. Serve hot or warm.
Enjoy!
White Cabbage Strudel
Prep time: 1 hour 40 mins
Cook time: 30 mins
Total time: 2 hours 10 mins
Serves: 12
Ingredients
- 200 g all-purpose flour + extra for rolling
- 1 tsp salt
- 3 tbsp oil
- 1 white cabbage, about 800 g
- 200 g onion
- 2 cloves garlic
- 200 g ham or bacon, diced
- 1 handful dried mushrooms
- 25 g sugar
- 150 g butter
- 3 tbsp hot paprika powder
- freshly ground black pepper
- 1 tsp vinegar
- 1 bunch parsley
Instructions
- #instruction#
Nutrition Information
Serving size: 1 serving Calories: about 210
