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Cabbage Strudel

Charles.Durand's picture
Ingredients
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Egg 1
  Cooking oil/Salad oil 6 Tablespoon
  Ice water 3⁄4 Cup (12 tbs)
  Rendered chicken fat/Butter 1⁄2 Cup (8 tbs)
  Finely shredded cabbage 6 Cup (96 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Celery salt 1 Teaspoon
  Seasoned pepper 1⁄8 Teaspoon
  Sugar 1⁄2 Teaspoon
  Mustard seed 1⁄2 Teaspoon
Directions

Combine flour, baking powder, and salt in a bowl; make a well in center.
Add egg, 4 tablespoons of the oil, and the water.
Work in the flour until a dough is formed.
If dough is too soft, add a little more flour.
Turn dough onto a lightly floured surface and knead until smooth and elastic.
Cover with a warm bowl while preparing filling.
Heat chicken fat in a skillet.
Stir in remaining ingredients.
Cook, stirring occasionally, 20 minutes, or until cabbage is tender.
Remove from heat and cool 20 minutes.
3.
Roll out dough as thin as possible on a lightly floured surface.
Cover with cabbage mixture and roll up jelly-roll fashion.
Place roll in a greased shallow baking pan.
Brush with remaining 2 tablespoons oil.
Bake at 35°F about 45 minutes, or until crisp and brown.
Slice while hot and serve as a meat accompaniment.
Or, cut into very small slices for hors d'oeuvres

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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