Cabbage and walnut strudel

Cabbage and walnut strudel

Kaposztas retes

By
From
Hazana
Serves
4
Photographer
Mowie Kay

Cabbage strudel – or kroit strudel, as it is called in Yiddish – makes a delicious snack or light lunch. Using fresh or thawed frozen filo pastry makes it quick and easy to prepare.

Ingredients

Quantity Ingredient
5 tablespoons butter
1 medium onion, chopped
1 small green cabbage, shredded, about 1kg
3 tablespoons raisins
40g finely chopped walnuts
salt
freshly ground black pepper
3 large sheets fresh or thawed frozen filo pastry
1 tablespoons caraway seeds

Method

  1. Melt 3 tablespoons of the butter in a heavy saucepan and add the onion. Cook over a moderate heat until it is translucent. Stir in the cabbage. Cover and cook over a gentle heat for 20–25 minutes or until the cabbage is tender and starting to turn golden, stirring from time to time. Add the raisins and walnuts and season with salt and pepper. Set aside to cool.
  2. Meanwhile, melt the remaining butter and set aside to cool slightly.
  3. Lay a sheet of filo pastry over a clean cloth and brush lightly with melted butter. Place another sheet of pastry on top and brush lightly with melted butter, then repeat with the remaining sheet. Arrange the cabbage mixture over the third of the pastry closest to you. Fold over the edges to seal in the filling. Carefully pick up the corners of the cloth and roll the strudel over once. Brush the top with butter. Lift the cloth again and let the strudel roll over completely. Brush the top with butter. Pick up the cloth-wrapped strudel, then carefully ease the strudel out of the cloth and onto a well-greased baking sheet. Brush the top with butter and sprinkle with caraway seeds. Bake in a preheated 180°C oven for 20–25 minutes or until the top is golden. Serve hot or warm.
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