ReceptnaptárHomemade strudel with cabbage
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Make an elastic dough from the flour, egg, salt and lukewarm water as described for the Apple Strudel, shape into a ball, cover and rest for 30 minutes.
- Shred or grate the cabbage thinly, sprinkle with the 1 tsp salt, leave for a few minutes, then squeeze out the excess moisture by hand.
- Sauté the finely chopped onion in the lard until translucent, add the squeezed cabbage, sugar and pepper, and cook covered over medium heat for 15-20 minutes, until the cabbage is soft and glossy.
- Remove the filling from the heat and let cool completely.
- Stretch the dough paper-thin on a floured tablecloth, as in the Apple Strudel.
- Scatter the cooled cabbage evenly over one half of the dough, and drizzle with a few drops of lard.
- Using the tablecloth, roll up tightly, tuck the ends under, and place on a greased baking tray.
- Brush the top with melted lard, and bake in a 200°C preheated oven for 35-40 minutes, until the crust is golden brown and crisp.
- Serve lukewarm or cold, sliced.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Similar recipes
- Square pasta with cabbage · Hungarian
- Cabbage strudel · Hungarian
- Su böreği (boiled-sheet cheese börek) · Middle East & Caucasus
- Cabbage and noodles (káposztás tészta) · Hungarian
- Portokalopita (orange and yogurt filo cake) · Greek
- Boiled semolina strudel roll · Hungarian
More hungarian ideas
- Ham strudel
- Ham strudel with egg-sour cream filling
- Apple strudel
- Sour cream strudel
- Cherry strudel
- Goulash soup (gulyásleves)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings