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Cabbage Strudel Recipe

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A popular Jewish pastry served with a main course or as an appetizer.
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Servings:
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Ingredients
  • 2 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 6 tablespoons cooking oil
  • 3/4 cup ice water
  • 1/2 cup butter or margarine
  • 6 cups cabbage - shredded, about 1/2 head
  • 1/2 cup onion - chopped
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sugar
  • 1/2 teaspoon mustard seed
Container: large baking sheet, medium bowl, skillet
Directions
PREP
25 mins
COOK
20 mins
READY IN
1.25 hrs
Dough:
  • Combine flour, baking powder and salt in medium bowl. Make a well in the center. Add egg, 4 tablespoons oil and water. Work into the flour until dough is formed, if the dough is too soft, add more flour.
  • Turn dough out onto lightly floured surface and knead until smooth and elastic. Cover while preparing filling.
Filling:
  • Heat butter or margarine in skillet. Stir in remaining ingredients. Cook over medium heat, stirring occasionally, until cabbage is tender; approximately 20 minutes.
  • Remove from heat and let cool for 15-20 minutes.
  • Roll out dough into rectangle, fairly thin.
  • Cover with cabbage mixture and roll up, jelly roll fashion.
  • Place on greased baking sheet brushed with oil.
  • Bake at 350°F; approximately 45-55 minutes or until crisp and brown.
  • Slice while hot.
A popular Jewish pastry served with a main course or as an appetizer.
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