Snack strudel – delicious Austrian pastries with cabbage filling and brisket.

Summary

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

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Instructions

1. Sift flour, add salt. Make a well, pour in 125 g of warm water.

   

2. Pour in melted butter, stir.

   

3. Knead the dough for 10 minutes, beating it on the table. Cover with a towel and leave for half an hour.
4. Chop the cabbage.
5. Dice the onion.
6. Cut the brisket into strips.
7. Fry the onion and brisket in vegetable (or butter) oil for about 5 minutes.
8. Add salt, ground pepper and 1 teaspoon of cumin.
9. Add cabbage and simmer until all the cabbage juice has evaporated – 30-45 minutes (depending on the juiciness of the cabbage).
10. Divide the cooked cabbage filling into 2 pieces.
11. Sprinkle flour on the table and roll out half of the dough thinly (but not until transparent, like in filo).
12. Lay out the filling.
13. Roll up the roll. Grease with butter. Sprinkle with 0.5 teaspoons of cumin.
14. Repeat with the rest of the dough and filling, put on parchment.
15. Bake strudel with cabbage and smoked brisket for 50-60 minutes at 200 ° C.
16. The vegetable strudel is ready!

Enjoy your meal!