Asian Herb Strudel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 package dough (strudel dough) from the cooling shelf
- 400 g minced meat, mixed
- 1 small Head white cabbage
- 3 carrot (s)
- 3 clove (s) garlic
- salt and pepper
- soy sauce
- sesame oil
- vinegar
- possibly five-spice powder
Print Recipe
Pin Recipe Instructions
- Cut the cabbage into fine noodles, clean the carrots and cut into sticks. Roughly chop 2 cloves of garlic.
- In a large pan, fry the minced meat in sesame oil until crumbly, add the chopped garlic cloves, then gradually add the cut vegetables and simmer over medium heat until soft. Season to taste with salt, pepper and a good dash of soy sauce. The mass should be rather dry so as not to soften the strudel dough too much. Depending on your taste, you can also season with 5 spice powder. Let the mixture cool down well.
- Meanwhile, prepare the dip sauce: Finely chop 1 clove of garlic, mix with soy sauce, a dash of sesame oil and a dash of vinegar (I prefer to use light balsamic vinegar) and let it steep a little.
- Prepare the strudel dough according to the instructions on the package, distribute the cooled filling on it, roll it up, brush with butter and bake for 20-25 minutes at 180 ° C (top / bottom heat). Serve with the dip sauce and, depending on your taste, sambal oelek or sweet chili sauce.
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