Apple strudel and pear strudel are very popular - an Austrian festive dessert. But if instead of fruit filling you add vegetable or with the addition of meat - you get a great alternative to pies with meat and cabbage.
It is necessary
- For the test:
- - two hundred and fifty grams of flour;
- - one chicken egg;
- - one and a half tablespoons of butter;
- - three tablespoons of water;
- - one pinch of salt.
- For filling:
- - five hundred grams of white cabbage;
- - one medium-sized onion;
- - one and a half spoonful of balsamic vinegar;
- - one tablespoon of granulated sugar;
- - thirty grams of butter;
- - olive oil for frying;
- - one hundred grams of sour cream twenty-five percent fat;
- - spices to taste.
Instructions
Step 1
Break the egg into flour, mix it with butter and then add water, salt and knead the dough. Wrap it in plastic wrap and leave to rest for thirty minutes.
Step 2
Shred cabbage into strips, salt and slightly crumple it with your hands, for juiciness. The onions are fried in olive oil until golden brown. Carefully pour in balsamic vinegar, sprinkle with sugar and simmer for four minutes.
Step 3
Add cabbage to fried onions, pour in half a glass of boiling water, sprinkle with spices and simmer over medium heat for about twenty minutes. When the liquid has evaporated, add sour cream, stir and turn off the heat.
Step 4
Roll out the dough in a not very thick layer, spread the filling on top and wrap it in a roll. Lubricate the surface of the strudel with butter and put it in an oven heated to a temperature of two hundred degrees for thirty to forty minutes.
