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Home Comfort Cordon Bleu

Cabbage Strudel With Herbed Sour Cream Sauce (weisskrautstrudel) Recipe

Ingredients

How to make it

  • First, make the Crust, or dough:
  • In a medium bowl, grate the cold butter into the flour using the large holes of a cheese grater. This Austrian trick works great!
  • Quickly knead the butter into the flour until bits are coated with flour.
  • Then add the creamed cottage cheese and mix well, with your hands, until a sturdy dough forms.
  • Place this in the fridge to rest while you make the Filling. (You will need the egg in assembly.)
  • Then make the Sauce:
  • In small bowl, combine all ingredients well.
  • Store in fridge until serving.
  • Filling:
  • In a large frying pan, sauté the bacon bits in oil until almost crisp.
  • Add the onions and garlic and coat with oil, stirring.
  • Sprinkle the sugar over this, lower the heat somewhat, and caramelize the onions (about 5 minutes), stirring constantly.
  • Add the shredded cabbage and all seasonings, and cook until limp but not soggy, and almost all liquid has evaporated.
  • Set aside to cool a bit while you roll out the crust.
  • Preheat oven to 200°C/400°F.
  • Flour a flat surface and roll the dough into a large rectangle (eyeball it according to your amount of filling). With this dough you can be generous with more flour if it seems sticky.
  • Spoon the somewhat cooled filling along the center of the dough, leaving enough leeway to fold all edges.
  • Staring at short ends, fold dough over filling about 1 1/2", sealing well with beaten egg; then fold longer ends over to cover filling completely, again sealing well with egg.
  • Place onto a baking sheet and bake 25-30 minutes or until golden brown.
  • Let cool 5 minutes before cutting into slabs.
  • Serve with Sour Cream Sauce and a green salad.
  • Be surprised at how good this tastes!

Reviews & Comments 3

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  • elgourmand 12 years ago
    Industrious. This should be really delicious but it is industrious. Definitely a Sunday thing. RJ
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  • ravenseyes 12 years ago
    This reminds me of a dish that my grandmother used to make - and I loved it - I spent three years translating her hand written cook books from German to English and than had the diffucult task to try and figure out how to change the schepk and lard and bacon grease to make them consumable in todays world - thank you for sharing this much loved recipe!
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  • tuilelaith 12 years ago
    YUM!
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The Cook

hollyeats Shaftesbury, UK

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