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🍽️ Crispy Red Cabbage Strudel

455 kcal · 30 min · 4 servings

Ingredients

• 1 kg red cabbage
• 1 large red onion
• 2 tbsp oil
• salt
• pepper (ground)
• cinnamon (ground)
• 2 tbsp sugar
• 1 tbsp wine vinegar
• 200 g flour
• 0.5 tsp salt
• 1 egg
• 2 tbsp oil
• 4 tbsp lukewarm water
• 2 tbsp melted butter
• 1 egg

Instructions

1. 1. Knead all the dough ingredients until smooth.
2. 2. Shape the dough into a ball.
3. 3. Place the dough ball on a plate.
4. 4. Brush the surface of the dough ball with some oil.
5. 5. Cover the dough ball with a warmed bowl.
6. 6. Let the dough rest under the bowl for about 30 minutes.
7. 7. Remove the core and the outer leaves from the red cabbage.
8. 8. Cut the cabbage head into four quarters.
9. 9. Cut the cabbage quarters into thin strips.
10. 10. Sauté the onions in hot oil until translucent.
11. 11. Add the chopped red cabbage to the onions.
12. 12. Season the mixture with salt.
13. 13. Cook the red cabbage until tender, stirring constantly, for about 40 minutes.
14. 14. Season the cooked red cabbage with pepper, cinnamon, sugar, and vinegar.
15. 15. Let the red cabbage filling cool down completely.
16. 16. Sprinkle some flour on a kitchen towel.
17. 17. Roll out the dough on the towel into a rectangle.
18. 18. Stretch the dough thinly over the back of your hands.
19. 19. Lay the stretched dough flat on the towel.
20. 20. Trim off the thicker edges of the dough.
21. 21. Spread the cooled cabbage filling evenly over the dough.
22. 22. Roll the dough with the filling tightly.
23. 23. Line a baking tray with baking paper.
24. 24. Place the dough rolls on the prepared baking tray.
25. 25. Whisk an egg and brush the strudels with it.
26. 26. Preheat the oven to 200 degrees.
27. 27. Bake the strudels in the preheated oven for 30 to 35 minutes until golden brown.

Nutrition per serving

• kcal: 455
• Protein: 12 g · Fett/Fat: 20 g · Carbs: 56 g