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recipe
what is the recipe for cabbage strudels?
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Ingredients
Strudel dough
-2 C + 3 Tblsp all-purpose flour
-1/2 egg, beaten
-1/2 Tblsp vegetable oil
-Generous 1/2 C (120ml) lukewarm water
Filling
-3 Tblsp butter
-150g (about 5 oz.) thinly sliced pork, cut into bite-size pieces
-1/2 cabbage, shredded
-1/2 onion, peeled and thinly sliced
-2+1 tbls Kikkoman Soy Sauce
-1 potato peeled and thinly sliced
- Toasted crusts from 1 slice white sandwich bread, coarsely crumbled or diced
-Kikkoman Soy Sauce, butter and sour cream,to taste
-Flour for kneading
Directions
- Make dough by placing flour and salt in deep bowl; stir. Make a well in center of flour,pour in egg, oil and enough warm water to make a soft dough. Stir with hands, knead thoroughly on well-floured board.
- When dough is smooth, cover with tea towel; let stand for 30 minutes.
- Spread clean tea towel on table, sprinkle with flour and place dough onit. Roll doughout as thinly as possible; slip palms underdough and gently stretch out even thinner.
- To make filling, melt a spoonful of the butter in a skillet and saute the pork, cabbage and onions. Season with 2 t soy sauce; drain off any liquid, reserve for later.
- Melt another spoonful of butter in a separate skillet and fry the potato; add spoonful of soy sauce to adjust seasoning. Drain off liquid, reserve for later.
- Spread cooled meat and vegetable mixture on the thin dough; sprinkle with toasted bread then roll up the strudel. Brush the top with a spoonful of melted butter and the reserved liquids.
- Bake for 30 minutes at 185C/375F. To ensure crispy crust, brush the top with the additional soy sauce and melted butter several times during baking.
*Suggestions: This strudel is particularly delicious when served piping hot, with a dollop of sour cream on top.
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Cabbage Strudle
Ingredients:
4 cups finely chopped green cabbage
1/4 cup chopped onions
1 1/2 apples, peeled and chopped
1/3 cup pitted dates, chopped
1/4 cup + 2 Tbsp. lowfat sour cream
1 teaspoon prepared mustard
8 thawed phyllo dough sheets
1 teaspoon melted margarine
Directions:
Coat a large nonstick skillet with cooking spray. Place over medium heat until hot. Add cabbage and onion; cover and cook 5 min. Combine cabbage mixture, apples and dates in a large bowl. Combine sour cream and mustard; stir well. Add to cabbage mixture; stir well and set aside. Working with 1 phyllo sheet at a time, spray each sheet with cooking spray; placing one on top of the other. Spoon cabbage mixture lengthwise down one-third of phyllo stack, leaving a 1 inch border on longest side and a 3/4 inch border on shorter sides. Starting with the longest side, roll up jellyroll fashion, and place, seam side down, diagonally on a 15 X 10 X 2 inch jellyroll pan coated with cooking spray; tuck ends under. Brush with margarine. Diagonally cut 1/4 inch deep slashes about 2 inches apart across top. Bake at 400 F. for 45 min. Let stand 10 min. before serving. Good served with pork
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