Hearty savoy cabbage and potato strudel with sour cream and cheese – a hearty oven-baked dish for connoisseurs
When it's cold outside, nothing beats a warm, hearty oven-baked dish. This savoy cabbage and potato strudel with a creamy sour cream filling, rich cheese, and winter herbs is true soul food—rustic, vegetarian, and perfect for autumn days, winter evenings, or a cozy weekend.
Ingredients (Serves 4)
For the dough
- 200 g wheat flour (type 405) plus some flour for dusting
- 1 tsp salt
- 2 tbsp vegetable oil plus some vegetable oil for brushing
- 1 tbsp white wine vinegar
- 50 g butter
- 3 tbsp breadcrumbs
For the filling
- 1 medium savoy cabbage (750 g)
- 1 onion
- 1–2 cloves of garlic
- 1 tbsp olive oil
- 1 bunch of flat-leaf parsley
- 3–4 sprigs of marjoram or thyme
- Salt
- freshly ground black pepper
- 2 pinches of freshly grated nutmeg
- 400 g cooked jacket potatoes (from the previous day)
- 150 g sour cream
- 125 g strong red smear cheese
- 2 tbsp hazelnut kernels
Here’s how to prepare it:
For the dough: Combine flour, salt, vegetable oil, vinegar, and 110 ml of lukewarm water in a mixing bowl. First, use the dough hook of a hand mixer and then knead with your hands until you have a soft, elastic dough. Brush with oil, wrap in cling film, and let rest at room temperature for 30 minutes.
Meanwhile, for the filling, clean the savoy cabbage, quarter it, remove the stalk, and cut the cabbage into thin strips. Peel and finely dice the onion and garlic clove(s).
Heat the olive oil in a large pot. Sauté the onions and garlic over medium heat until translucent. Add the savoy cabbage and sauté for 5 minutes.
Wash the herbs and shake dry, pluck the leaves, and roughly chop. Add to the cabbage and remove the pan from the heat. Season generously with salt, pepper, and nutmeg.
Peel the potatoes and cut them into small cubes. Add the potatoes and sour cream to the savoy cabbage. Cut the cheese into small cubes, roughly chop the nuts, and add both to the cabbage and mix. Remove from heat.
Preheat the oven to 200°C (top/bottom heat) or 180°C (fan oven). Line a baking tray with baking paper.
Melt the butter in a small saucepan. Roll out the dough thinly on a clean, floured kitchen towel. Then, using the backs of both hands, stretch it out thinly into a square approximately 45 x 45 cm. Trim off the thicker edges of the dough. Brush the dough with two-thirds of the butter and sprinkle with breadcrumbs, leaving a small edge free. Spread the filling on one half of the dough, leaving each edge free. ï_x0081_¬ Using the kitchen towel, roll up the dough, press the edges down firmly, and use the towel to place the strudel on the prepared baking sheet. Brush with the remaining butter and bake in the oven on the middle rack for about 35 minutes until golden brown.
Preparation time 60 minutes plus approx. 35 minutes baking time
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The content of this article is from the book:
Vegetables as a main course
Author: Anne-Katrin Weber
Photos: Wolfgang Schardt
Price: 29.95 €
ISBN: 978-3-95453-142-4
Publisher: Becker Joest Volk Verlag
Vegetables are the focus of Anne-Katrin Weber's new cookbook. The renowned author, recently honored for the best vegetarian cookbook of the year (Last Minute Vegetarian, 2017), now devotes herself entirely to vegetables, which take center stage here as the main course. But meat and fish also make welcome accompaniments to the star vegetables.
