Summary

Ingredients

• 250 g flour
• 1 egg (s)
• 2 teaspoons oil, (rapeseed or sunflower)
• 1 tablespoon vinegar
• 1 pinch (s) salt
• 200 ml water
• 250 g minced meat, (half & half)
• 1 medium onion (s)
• 0.5 ½ head white cabbage
• some butter, margarine
• 1 egg white
• a lot tomato sauce, (homemade or finished product)

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Instructions

1. Prepare the filling:
2. It is best to start with the white cabbage the day before, it simply tastes better. Cut the cabbage into fine strips, Grandma Therese simply grates the head small. Steam the whole amount for about 25 minutes with as little fat (butter, margarine, cream) as possible. With the lid open, let it steep until all the liquid is used up. The cabbage collapses a lot and the strips turn glassy. Let cool down well.
3. For the dough:
4. Work the flour, salt, oil, vinegar and egg into a (rather firm) dough. Grandma does this by hand on the table, but using a mixer and dough hook will make the dough smoother. Gradually add lukewarm water so that everything is mixed up, but not too soft. Finally, knead the dough thoroughly by hand and shape it into a ball. Cover it with a towel (or foil) and let it rest for 1 hour in a cool place. That can be the refrigerator, but it doesn`t have to be.
5. In the meantime, peel the onion and cut it as small as possible. Mix the pieces and the minced meat together and season the mixture with salt and pepper. Since there are no spices in the dough or cabbage, Grandma recommends seasoning the mince a little more than usual.
6. Now you can preheat the oven, normal stoves approx. 180 degrees, convection air approx. 160 degrees.
7. Now roll out the dough thinly, turn it over several times and pull it out by hand so that a rectangle is created. The finished sheet of dough is about 40 cm. Spread the cabbage thickly on top of it, then place the minced meat on top in small flakes. All edges of the dough are coated with the egg white and the dough sheet with the filling is carefully rolled up. Close the ends of the roll by folding it in.
8. Place the strudel seam down on a baking sheet lined with baking paper in the (preheated) oven. Brush the strudel several times with butter during the baking time of 1 hour. In the last 10 minutes, turn up the heat until the crust is lightly browned. Experience with your own stove is required here, grandma likes to sit in front of the window and just watch out.
9. Place the hot strudel on a flat surface (plate or board) and only cut it into thick, wide slices at the table. So the rest of the food stays nice and warm until you reload. There is also plenty of warm tomato sauce!
10. About history :
11. This recipe is from after the Second World War. Food was only available in exchange for vouchers and everything had to be made to the maximum. This is how this cabbage strudel became a party dinner for grandma and grandpa. Since then it has been a tradition and enthusiastic followers in the family down to the generation of grandchildren and great-grandchildren.