Cabbage Strudel
Cabbage Strudel is a traditional Hungarian dish often made in rural households and for festive occasions. It is one of the most popular savory strudels, as the spicy sautéed cabbage and crispy strudel dough create a perfect harmony. Imagine the aroma of freshly baked strudel filling the kitchen as the cabbage, caramelized with toasted sugar and seasoned with pepper, gives this traditional delicacy a deep flavor. The secret to the perfect Cabbage Strudel is well-sautéed, properly seasoned cabbage and thin, crispy strudel dough. Try this version on its own or served with a little sour cream for an even richer flavor!
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Shred the cabbage, add salt, and let it sit for 10 minutes to release excess water.
2
In a large skillet, heat the butter or oil over medium heat. Add the sugar and caramelize until golden brown.
3
Squeeze the cabbage to remove excess water. Add the cabbage to the caramelized sugar and cook over medium heat until softened, stirring occasionally. Season with black pepper.
4
Let the cabbage cool completely. Lay out the strudel dough sheets on a clean kitchen towel and brush each sheet with melted butter.
5
Layer 2-3 sheets on top of each other to strengthen the strudel. Evenly spread the cooked cabbage filling over the top layer.
6
Using the kitchen towel, carefully roll up the strudel and place it on a baking sheet lined with parchment paper.
7
Brush the top of the strudel with beaten egg to achieve a beautiful golden-brown color during baking.
8
Preheat the oven to 350°F (180°C) and bake for 30-35 minutes, or until the strudel is golden brown and crispy.
9
Let it cool slightly before slicing and serving.
