Summary

Ingredients

For the dough:

• 200 g flour
• 1 tablespoon oil
• 1 pinch (s) salt
• 125 ml water, lukewarm

For the filling:

• some oil, for frying
• 0.5 ½ leek, finely chopped
• 400 g minced meat, mixed
• 150 g mushrooms, sliced
• 1 carrot (s), roughly grated
• 250 g white cabbae, cut into noodles
• 2 tablespoon ketchup or tomato paste
• 1 clove garlic, finely chopped
• some marjoram, rubbed
• salt and pepper
• 1 egg white, for brushing

For the dip:

• 150 ml sour cream
• 150 ml yogurt
• 1 tablespoon chives, finely chopped
• 1 clove garlic, finely chopped
• a bit salt

Print Recipe Pin Recipe

Instructions

1. Knead the ingredients for the strudel dough into a smooth dough and cover and leave to rest for about 1 hour.
2. Meanwhile, prepare the filling.
3. Briefly fry the cut leek in a pan with a little oil. Add the minced meat and fry until crumbly. Then add the mushrooms, carrots, cabbage, ketchup and garlic and mix well. Season to taste with salt, pepper and marjoram and let it stew covered for approx. 10 minutes. Then let it cool down a bit.
4. After resting, pull out the strudel dough thinly on a floured kitchen towel. Spread the filling evenly on top, leaving a small edge all around.
5. Fold the side edges of the dough inwards and roll up the strudel with the help of the cloth.
6. Place the strudel on a baking sheet that has been greased or lined with baking paper, brush with the egg white and bake in the oven at 180 degrees for about 30 minutes.
7. For the dip, mix the sour cream, yoghurt, chives and garlic and season with a little salt.
8. We also like to eat mashed potatoes or parsley potatoes and / or a salad.