Bengali-style Cabbage Strudel

Ingredients

In this Bengali adaptation, the traditional Austrian Burgenländischer Krautstrudel is transformed by incorporating Bengali spices and flavors. The original dish typically uses ingredients like caraway seeds and marjoram, which are replaced with Bengali spices such as turmeric, cumin, and coriander. The Bengali-style Cabbage Strudel also incorporates ginger and onions to enhance the flavors and add a touch of sweetness. We alse have the original recipe for Burgenländischer Krautstrudel, so you can check it out.

• 1 medium-sized cabbage, shredded (500g) 1 medium-sized cabbage, shredded (500g)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 1 teaspoon ginger paste (5g) 1 teaspoon ginger paste (5g)
• 1 teaspoon turmeric powder (5g) 1 teaspoon turmeric powder (5g)
• 1 teaspoon cumin powder (5g) 1 teaspoon cumin powder (5g)
• 1 teaspoon coriander powder (5g) 1 teaspoon coriander powder (5g)
• Salt, to taste Salt, to taste
• 8 sheets of phyllo pastry 8 sheets of phyllo pastry
• 4 tablespoons melted butter (60g) 4 tablespoons melted butter (60g)
• 1 tablespoon sesame seeds, for garnish (15g) 1 tablespoon sesame seeds, for garnish (15g)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 16g, 7g
• Carbohydrates (total, sugars): 30g, 6g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Heat the vegetable oil in a large pan over medium heat.
3. 3.
   Add the chopped onions and sauté until golden brown.
4. 4.
   Add the ginger paste, turmeric powder, cumin powder, coriander powder, and salt. Stir well to combine.
5. 5.
   Add the shredded cabbage to the pan and cook until it wilts and becomes tender.
6. 6.
   Remove the pan from heat and let the cabbage mixture cool.
7. 7.
   Lay one sheet of phyllo 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.
8. 8.
   Spread the cabbage mixture evenly over the stacked phyllo pastry sheets, leaving a small border around the edges.
9. 9.
   Roll the pastry tightly, starting from one end, to form a strudel shape.
10. 10.
    Place the strudel on a baking sheet lined with parchment paper.
11. 11.
    Brush the top of the strudel with melted butter and sprinkle sesame seeds over it.
12. 12.
    Bake in the preheated oven for 25-30 minutes, or until the pastry turns golden brown.
13. 13.
    Remove from the oven and let it cool for a few minutes before slicing.
14. 14.
    Serve the Bengali-style Cabbage Strudel warm and enjoy!

Treat your ingredients with care...

• Phyllo pastry — Handle the phyllo pastry sheets gently to prevent tearing. If the sheets dry out, cover them with a damp cloth while working to keep them moist and pliable.

Tips & Tricks

• For a spicier version, add a pinch of red chili powder or finely chopped green chilies to the cabbage filling.
• Serve the Bengali-style Cabbage Strudel with a side of tangy tamarind chutney for an extra burst of flavor.
• If you prefer a lighter version, you can brush the phyllo pastry with olive oil instead of melted butter.
• Leftover strudel can be reheated in the oven for a few minutes to regain its crispness.
• Experiment with different fillings by adding ingredients like grated carrots, peas, or potatoes to the cabbage mixture.

Serving advice

Serve the Bengali-style Cabbage Strudel as a main course accompanied by a fresh green salad or raita (yogurt-based dip). It can also be enjoyed as a delicious snack or appetizer.

Presentation advice

To enhance the presentation, sprinkle some freshly chopped cilantro or parsley over the sliced strudel. Serve it on a platter with a drizzle of tamarind chutney or a dollop of yogurt on the side.