Unsweetened roll Strudel with potatoes, meat and cabbage

Step-by-step preparation

Cooking time: 2 hr 40 mins

1. STEP 1

   

   Let's prepare the ingredients for the strudel. You can use ready-made puff pastry dough or make it at home. This process, of course, is labor-intensive and time-consuming, but sometimes you can work hard. Pour warm water into a glass, add a teaspoon of sugar, a tablespoon of flour and a teaspoon of dry yeast, mix and leave in a warm place to activate the yeast.

2. STEP 2

   

   Place softened butter in a bowl, chop it with a knife, add sugar, sifted wheat flour, and grind into crumbs.

3. STEP 3

   

   Pour the suitable dough (foam should appear on the surface of the mixture) into a deep bowl, beat in a chicken egg, pour in warm milk, add salt, stir until a homogeneous mixture is obtained.

4. STEP 4

   

   Pour the liquid mixture into a bowl with shortbread crumbs and knead into an elastic, smooth dough. If necessary, you can add a little flour or water. Wrap the dough in cling film and put it in the refrigerator for a couple of hours.

5. STEP 5

   

   After the specified time, you can proceed to baking the strudel. While the dough is in the refrigerator. Let's prepare the filling. You can make your own minced meat from pork and beef, taken in equal parts, or use ready-made minced meat. Add salt and ground black pepper to the minced meat to taste. Peel the onions and cut into cubes. Peel the garlic and cut a couple of cloves into cubes.

6. STEP 6

   

   Pour vegetable oil into the frying pan and turn on the heat. Fry the onion and garlic until transparent. We send the minced meat to them, fry it for 15 minutes over medium heat, stirring occasionally. Remove the minced meat from the frying pan.

7. STEP 7

   

   Shred the white cabbage into thin strips or cubes, place it in the frying pan where the minced meat was fried, no need to add oil.

8. STEP 8

   

   Fry it until slightly browned. Add salt, ground black pepper and other spices to taste to the cabbage, mix. Pour in a little water and simmer over medium heat for about 20 minutes.

9. STEP 9

   

   Wash the potatoes, peel them, cut them into large pieces and boil them in salted water until tender. We drain part of the broth. Make mashed potatoes and let them cool slightly.

10. STEP 10

    

    Roll out the finished dough into a rectangular layer no more than 0.3 centimeters thick.

11. STEP 11

    

    We put the prepared filling on the dough, you can combine potatoes, meat and cabbage and mix or lay out in layers, the essence does not change.

12. STEP 12

    

    Roll the dough with the filling into a roll.

13. STEP 13

    

    Place it in a greased form. Place in a warm place for half an hour to rise. Brush with beaten chicken egg and sprinkle with sesame seeds. Bake in the oven preheated to 180 degrees for about 30 minutes.

14. STEP 14

    

    Remove the strudel from the oven and serve with tea or coffee. As a rule, it is served hot. Bon appetit!

Comments on the recipe

koteѼ

21.09.2023

4.6

I love baking with cabbage, so I’m adding the recipe to my treasure chest. Thank you. My favorite recipe is kulebyaka with cabbage.

BLUE-EYED

21.09.2023

4.7

Strudel with potatoes, meat and cabbage is a completely different dish. This is not a roll for tea, but a full-fledged second course in the form of stewed potatoes with meat and cabbage. Everything is stewed in a cauldron, and steamed buns are laid on top and replace bread. But these buns are prepared in the form of small rolls, they are called Strudli. Strudli are rolled into rolls with or without filling. The dough for strudel can be yeast or yeast-free and is kneaded with water, kefir or milk.

BLUE-EYED

21.09.2023

4.7

Everything would be correct according to Wikipedia if the filling were sweet. And so, this is a play on words in translation..

BLUE-EYED

21.09.2023

4.7

You know Snezhana, maybe you’re right, the Internet is filled with such rolls! But our local Germans prepare it differently, and they only have a large roll of strudel with a sweet filling. Where is the truth?! I didn’t want to offend you, I just ate this dish throughout my childhood and knew it differently.

Milana

21.09.2023

5

SNEZHANA, what an interesting dough you have. Please tell me, is it more like regular yeast or puff pastry? And what is the best way to knead it so that the butter completely disperses or so that pieces remain?

Milana

21.09.2023

4.7

Today I baked pies. I made the dough according to your recipe, although I slightly violated the technology, but I think this did not affect the quality. I made the dough last night and baked it in the morning. I made a pie and a small roll. For the roll, I rolled out the dough even thinner than 0.3. And although the filling was the same (with meat and rice), the roll turned out to be tastier. The dough is simply amazing! Very tender, with a slight layering and at the same time, there is a slight hint of shortbread dough. Sugar and salt are well balanced (sugar 3 tablespoons without a slide). Just a delight!!! Snezhana, THANK YOU SO MUCH for the recipe!!!