Strudel with Cabbage and Smoked Brisket
by Editorial Staff
Snack strudel – delicious Austrian pastries with cabbage filling and brisket.
Ingredients
For the dough:
- Water – 125 g
- Flour – 250 g
- Butter – 100 g
- Salt – 0.25 teaspoon
For filling:
- Cabbage – 1500 g
- Onions – 100 g
- Smoked brisket – 150 g
- Vegetable oil – 100 g (for frying)
- Butter – 20 g
- Cumin – 2 teaspoon
- Salt – 1 teaspoon
- Ground black pepper – 0.25 teaspoon
Directions
- Sift flour, add salt. Make a well, pour in 125 g of warm water.
- Pour in melted butter, stir.
- Knead the dough for 10 minutes, beating it on the table. Cover with a towel and leave for half an hour.
- Chop the cabbage.
- Dice the onion.
- Cut the brisket into strips.
- Fry the onion and brisket in vegetable (or butter) oil for about 5 minutes.
- Add salt, ground pepper and 1 teaspoon of cumin.
- Add cabbage and simmer until all the cabbage juice has evaporated – 30-45 minutes (depending on the juiciness of the cabbage).
- Divide the cooked cabbage filling into 2 pieces.
- Sprinkle flour on the table and roll out half of the dough thinly (but not until transparent, like in filo).
- Lay out the filling.
- Roll up the roll. Grease with butter. Sprinkle with 0.5 teaspoons of cumin.
- Repeat with the rest of the dough and filling, put on parchment.
- Bake strudel with cabbage and smoked brisket for 50-60 minutes at 200 ° C.
- The vegetable strudel is ready!
Enjoy your meal!
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