Ever since final yr once I fell in love with cabbage, I’ve been amassing recipes that showcase the vegetable as a predominant course. To that finish, I’m so happy to current Luisa Weiss — chances are you’ll know her because the Wednesday Chef blogger, creator of Classic German Baking or keep in mind her fantastic information to Berlin — who can be sharing her recipe for Krautstrudel, or cabbage strudel…

Says Luisa:

Selecting favourite recipes from a cookbook you wrote your self is slightly like selecting a favourite little one. However should you twist my arm, I’ll admit that this cabbage strudel is at least within the prime 5. Think about a crackling, flaky, gossamer-thin crust encasing silky strands of sautéed cabbage, chewy bits of bacon, and the occasional savory crunch of a caraway seed, thought of in Central Europe to be cabbage’s soul mate. See what I imply?

You may not consider it by trying on the listing of substances, however Krautstrudel, because it’s known as in German, is a surprisingly delicate dish. In Austria, a slice of this is able to be thought of a light-weight meal, finest eaten outside with a glass of white wine alongside (although I can’t assist however consider it as a winter meal). Most individuals consider apples, plums or cherries with regards to strudel fillings, however savory strudels crammed with mashed potatoes or sautéed mushrooms are additionally conventional and top-of-the-line discoveries I made whereas writing Classic German Baking.

Now, you possibly can completely shortcut your option to a scrumptious strudel, irrespective of the filling, with packaged phyllo dough (also called yufka dough, relying on the provenance of your grocers). The directions for which can be beneath. However let me make my case to you: a part of the enjoyment of selfmade strudel is making the dough your self, a surprisingly calming and, sure, easy job.

After I first began writing my cookbook, I used to be utterly intimidated by strudel. A towering traditional of Austrian delicacies, I assumed solely previous women in dirndls, residing in mountaintop villages, with many years of baking expertise, might declare mastery over these shatteringly skinny, crisp layers. How would I ever study?

However the reality is that making excellent strudel dough is de facto not onerous in any respect. (The glaze on a Sacher Torte, properly, that’s a special story.) It’s approach much less work than sourdough, for one factor, or any dough with yeast, for an additional. In reality, I’d name strudel the right simple but spectacular baking challenge for this section of our pandemic ennui.

The dough is so simple as it will get: simply flour, oil, salt and water kneaded collectively for 10 minutes till tender and silky. I like to think about it as an higher physique exercise and meditative follow in a single! (Advised you it was pandemic excellent.) The lengthy kneading produces a splendidly elastic dough, which is necessary, as a result of as soon as the dough rests slightly bit, it must be rolled, pulled and stretched till it’s so skinny that you could famously learn a newspaper via it.

That is the toughest half, as a result of it requires slightly mixture of mild persistence and moxie to tug and stretch the dough till it’s the precise dimension and thickness. However when you’ve mastered it, and that occurs shortly, I promise, you’ll be off to the strudel races.

Cabbage strudel recipe

Krautstrudel (Cabbage Strudel)
See be aware on the backside of the recipe should you plan to make this with retailer purchased phyllo.
Makes one 16-inch/40-cm lengthy strudel
Serves 4 to six

1 ¼ cups minus 1 tbsp/150 grams all-purpose flour, plus extra for dusting
Pinch of salt
3 tablespoons sunflower oil or different impartial vegetable oil
1/3 cup/80 ml of chilly water

2 tablespoons olive oil or vegetable oil
5 1/4 ounces/150 grams slab bacon, diced
1 giant yellow onion, diced
1 small head inexperienced cabbage, shredded
¼ teaspoon salt
1 teaspoon caraway seed
Freshly floor black pepper
1 ¾ ounces/50 grams unsalted butter

First, make the dough: In a small bowl, mix the flour and salt. Pour the oil into the flour combination, after which slowly add the water, utilizing your index finger to stir. Stir till the dough has come collectively, then dump it out onto a piece floor (chances are you’ll want a light-weight dusting of flour, however when you begin kneading, you shouldn’t want so as to add extra.) Knead for 10 minutes (set an alarm clock; the time will move quicker than you suppose). On the finish, the dough ought to be tender, supple and silky to the contact. Kind it right into a ball and place it on the work floor. Invert the bowl over the dough and let it relaxation for half-hour.

Whereas the dough rests, put together the filling. Put the oil in a big skillet. Place over medium warmth and add the bacon after which the onion. Sauté for a number of minutes, till the onion is translucent. Add the shredded cabbage and stir properly. Prepare dinner for 10 minutes, stirring usually. In the direction of the top of the cooking time, season with the salt, caraway and black pepper to style. Flip off the warmth and put aside.

Preheat the oven to 400°F/200°C. Soften the butter in a small pan and put aside.

In your work floor, unfold out a clear cotton or linen kitchen towel that measures no less than 24 x 32 in/60 x 80 cm. Sprinkle flour calmly over the towel. Place the strudel dough in the midst of the towel and roll it out a number of instances in each instructions with a tapered rolling pin. Then ball your palms into free fists, put them below the rolled-out dough and gently begin stretching the dough utilizing the backs of your palms. Alternate with pulling on the dough gently together with your fingers to proceed stretching the dough evenly. This takes persistence and a few confidence; you don’t wish to the dough to tear, however you do have to stretch out the dough with some assertiveness. In the end, the dough ought to measure about 16×24 inches/40×60 cm. Be sure to pull the perimeters of the dough as skinny as you possibly can. The dough ought to be uniformly skinny.

Brush the strudel dough throughout with among the melted butter. Scrape the cabbage over 1 / 4 of the strudel dough alongside the longer aspect, leaving a 1-inch/3 cm border on the edges. Gently fold the edges of the strudel dough over the filling, stretching barely if needed, after which pull the underside fringe of the strudel dough over the filling. Working rigorously, use the towel to roll the strudel over the remaining dough tightly. Pull the top of the dough over, scaling down the dough as you go, and press it gently in opposition to the strudel. Utilizing the towel as a sling, gently roll the strudel onto the baking sheet. Chances are you’ll want a second set of palms for this. Brush the strudel liberally with extra of the melted butter.

Bake the strudel for quarter-hour, then take away from the oven and brush liberally with the melted butter. Bake for an additional quarter-hour, the take away and brush with the remaining butter. Bake for extra 10 minutes. The strudel ought to be flaky and browned.

Take away from the oven and let cool for five to 10 minutes earlier than serving. Slice into 2-inch/5-cm items and serve. Strudel is finest the day it’s made, however will preserve at room temperature for a further day or two and will be crisped up in a 325°F/165°C oven.

To Make With Phyllo Dough

I at all times make strudel dough from scratch, however if you wish to do this recipe with phyllo dough, that is what I’d do: First, discover some phyllo dough. In the USA, it’s often offered frozen. (If you could find contemporary phyllo, yay!) In Germany, contemporary phyllo dough can often be discovered at Turkish grocers, the place it’s labeled yufka dough. (I at all times enjoyment of seeing this little culinary intersection of the Ottoman and Austro-Hungarian Empires!) Defrost the bundle, take away three sheets, then reroll the remaining sheets and refreeze or use in a separate recipe. Soften 3 further tablespoons of butter. Place a sheet of phyllo dough on a kitchen towel. Brush thinly with a tablespoon of melted butter, then place the second sheet on prime. Brush that sheet with the second tablespoon of butter, then place the ultimate sheet on prime and brush that one with the remaining butter. Then proceed with the remainder of Step 4. To guarantee that the pastry sheets don’t dry out, put together the cabbage filling earlier than you begin working with the phyllo dough.

Thanks, Luisa!

P.S. A love letter to cabbage and a perfect snacking cake.


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