The famous Austrian strudel can be not only a dessert. It is only necessary to change the sweet stuffing to salty, and we get a worthy alternative to grandmother's pies with meat and cabbage.
The recipe for strudel with meat and sauerkraut
Ingredients:
For the test:
- flour - 140 g;
- egg - 1 piece;
- vegetable oil - 1 tbsp. a spoon;
- vinegar white wine - 1 teaspoon;
- water 50 ml;
- Butter - 3 tbsp. spoons;
- salt - 1 pinch.
For filling:
- minced pork-beef - 300 g;
- cabbage kvasshennaya - 500 g;
- onion - 1 piece;
- lard baked - 2 tbsp. spoons;
- laurel leaf - 2 pcs .;
- cumin - 1 teaspoon;
- salt, pepper black ground - to taste.
Preparation
Flour with salt sifting slide on the table and make a small groove. We drive in the egg and pour in the vinegar. On a spoon, add warm, body temperature, water and knead a smooth dough. In order not to stick to your hands, you can sprinkle a little more flour. Roll the dough into a bowl, spread it into a bowl and cover it with vegetable oil. Cover with a towel and leave for an hour.
In the meantime, let's deal with the filling. In a frying pan, warm a spoonful of melted fat and fry it on a half of the finely chopped onion. We add sauerkraut , bay leaf and cumin. Stew under the closed lid for 15 minutes. If necessary, add salt and pepper. In another pan, also on bacon, fry the second half of the bulb and minced meat until cooked. Meat filling with salt and pepper.
The dough is rolled into a thin rectangular bed, sprinkled with flour and transferred to a kitchen towel. If possible, stretch the dough even more to the edges. We smear it with melted butter and spread it, retreating a few centimeters from the edges, first cabbage, and on top - minced meat. We close the filling on the butt ends and turn off the roll with a towel. We spread it on a baking sheet covered with parchment, again we grease with butter and send it to a preheated oven to 200 degrees. Half an hour later, ruddy, with a crusty crust, the strudel will be ready. We cut it into slices and serve it still warm to the table.
How to cook German strudel with cabbage?
Ingredients:
For the test:
- flour - 200 g;
- egg - 1 piece;
- olive oil - 1 tbsp. a spoon;
- water - 3 tbsp. spoons;
- salt - 1 pinch.
For filling:
- white cabbage - 500 g;
- onion - 1 piece;
- balsamic vinegar - 1 tbsp. a spoon;
- sugar - 1 tbsp. a spoon;
- butter - 30 g;
- olive oil - for frying;
- sour cream (fat content not less than 25%) - 100 g;
- salt, pepper black ground - to taste.
Preparation
In the flour, drive the egg, add oil, salt and water. Knead the elastic dough. We wrap it in food film and leave it for half an hour. Cabbage crumb straw, salt and a little my hands,
And then everything is the same as in the previous recipe. Roll out the dough, spread the filling and roll the roll. Lubricate the top with butter and bake at 200 degrees for 30-40 minutes.