Cabbage Strudel Recipe

Summary

Health IndexAverageCuisine
CourseMethod
Main Ingredient

Ingredients

 All purpose flour2 1⁄2 Cup (40 tbs)
 Baking powder1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Egg1
 Cooking oil/Salad oil6 Tablespoon
 Ice water3⁄4 Cup (12 tbs)
 Rendered chicken fat/Butter1⁄2 Cup (8 tbs)
 Finely shredded cabbage6 Cup (96 tbs)
 Chopped onion1⁄2 Cup (8 tbs)
 Celery salt1 Teaspoon
 Seasoned pepper1⁄8 Teaspoon
 Sugar1⁄2 Teaspoon
 Mustard seed1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3067 Calories from Fat 1778

% Daily Value*

Total Fat 197 g303%

Saturated Fat 45.1 g225.4%

Trans Fat 0 g

Cholesterol 286.6 mg

Sodium 2749.3 mg114.6%

Total Carbohydrates 275 g91.6%

Dietary Fiber 20.7 g82.8%

Sugars 20.8 g

Protein 45 g90.9%

Vitamin A 13.2% Vitamin C 266.2%

Calcium 46.3% Iron 100.5%

*Based on a 2000 Calorie diet

Directions

Combine flour, baking powder, and salt in a bowl; make a well in center.
Add egg, 4 tablespoons of the oil, and the water.
Work in the flour until a dough is formed.
If dough is too soft, add a little more flour.
Turn dough onto a lightly floured surface and knead until smooth and elastic.
Cover with a warm bowl while preparing filling.
Heat chicken fat in a skillet.
Stir in remaining ingredients.
Cook, stirring occasionally, 20 minutes, or until cabbage is tender.
Remove from heat and cool 20 minutes.
3.
Roll out dough as thin as possible on a lightly floured surface.
Cover with cabbage mixture and roll up jelly-roll fashion.
Place roll in a greased shallow baking pan.
Brush with remaining 2 tablespoons oil.
Bake at 35°F about 45 minutes, or until crisp and brown.
Slice while hot and serve as a meat accompaniment.
Or, cut into very small slices for hors d'oeuvres
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