ReceptnaptárCabbage strudel
Cabbage strudel is a classic of Hungarian savoury baking: crisp, buttery strudel pastry wrapped around peppery braised cabbage. With ready-made pastry sheets it takes an hour, and it works for supper or as a second course after soup. The secret of the true flavour is for the cabbage to lose all its moisture before it goes into the pastry.
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Ingredients
Method
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- Heat the lard in a large frying pan, add the cabbage and salt, and braise covered with a little water for about 15-20 minutes until tender, stirring now and then, until all the moisture has gone.
- Season with pepper, then leave to cool completely.
- Preheat the oven to 190 °C.
- Spread out a sheet of filo, brush it thinly with melted butter, cover with the next sheet, and repeat with all 5 sheets.
- Spread the cooled cabbage filling evenly along the long side.
- Roll the pastry up tightly with the filling into a log.
- Put it on a tray lined with baking paper and brush the top with melted butter.
- Bake for 25-30 minutes until golden and crisp.
- Serve warm, cut into slices.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Braise the cabbage until its liquid has cooked away completely, because a wet filling soaks the pastry and the bottom of the strudel will not be crisp.
- Caramelising a little sugar before adding the cabbage gives a sweeter, deeper flavour, which is why many families start with this step.
- Brush each sheet thinly with melted butter, because the butter between the layers is what makes the strudel flaky and crisp.
Frequently asked questions
Should the filling be savoury or sweet?
Both are known. The peppery, savoury version is the most common, but many sweeten it with a little sugar and serve it dusted with icing sugar. Taste and family tradition decide.
Can the strudel be frozen?
Yes, it can be frozen raw before baking, in which case bake it from frozen for 10 minutes longer. The finished strudel can also be frozen and reheated in the oven until crisp.
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