Burgenländischer Krautstrudel

Ingredients

• 1 medium cabbage, shredded (500g) 1 medium cabbage, shredded (500g)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• Salt and pepper to taste Salt and pepper to taste
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 8 sheets of filo pastry 8 sheets of filo pastry
• 4 tablespoons melted butter 4 tablespoons melted butter

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 36g (Sugars: 6g)
• Protein: 5g
• Fiber: 6g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pan, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the shredded cabbage to the pan and cook until it wilts and becomes tender, stirring occasionally.
4. 4.
   Sprinkle caraway seeds, dried marjoram, salt, and pepper over the cabbage mixture. Stir well to combine and cook for an additional 2 minutes.
5. 5.
   Remove the pan from heat and set aside to cool slightly.
6. 6.
   Lay one sheet of filo pastry on a clean surface and brush it with melted butter. Repeat this process with three more sheets, stacking them on top of each other.
7. 7.
   Spread half of the cabbage mixture evenly over the stacked filo pastry sheets, leaving a small border around the edges.
8. 8.
   Roll the pastry tightly, enclosing the cabbage filling. Repeat the process with the remaining filo pastry sheets and cabbage mixture.
9. 9.
   Place the two rolls on a baking sheet lined with parchment paper, seam side down.
10. 10.
    Brush the tops of the rolls with melted butter and bake in the preheated oven for 25-30 minutes, or until golden brown and crispy.
11. 11.
    Remove from the oven and let the strudels cool for a few minutes before slicing.
12. 12.
    Serve warm and enjoy!

Treat your ingredients with care...

• Filo pastry — To prevent the pastry from drying out, cover it with a damp kitchen towel while working with it.
• Cabbage — Make sure to shred the cabbage finely for even cooking and distribution throughout the strudel.

Tips & Tricks

• For a twist, add some grated cheese to the cabbage mixture before rolling it in the pastry.
• Serve the strudel with a dollop of sour cream or yogurt for added creaminess.
• Leftover strudel can be reheated in the oven for a few minutes to regain its crispiness.
• Experiment with different spices such as paprika or thyme to customize the flavor profile.
• If you prefer a milder taste, blanch the shredded cabbage in boiling water for a few minutes before sautéing it.

Serving advice

Serve the Burgenländischer Krautstrudel warm as a main course accompanied by a fresh green salad or roasted potatoes. It can also be enjoyed as a delicious appetizer or snack.

Presentation advice

To present the strudel beautifully, slice it diagonally into thick portions and arrange them on a serving platter. Garnish with a sprinkle of fresh herbs, such as parsley or dill, for a pop of color.