Cabbage strudel with smoked tofu and potato sauce

Cabbage strudel with smoked tofu and potato sauce

Based on 4 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"This recipe is inspired by the produce (and the producers!) from Slow Food's Earth Market in Austria's bountiful Burgenland, that we visited as part of our travel series 'To Market We Go' made with our partner next125. This special episode features Austrian food blogger Melanie Zechmeister as our regional insider. Watch the video above to see Christian and Melanie prepare a beautiful vegetarian strudel made with pointed cabbage and smoked tofu and learn how to master the classic, papery strudel dough! If you can't find pickled black walnuts, you can replace them with soft dried fruit, caramelized nuts, or sautéed grapes."

Difficulty

Medium 👍

Preparation

30 min

Baking

30 min

Resting

40 min

Ingredients

2Servings
83⅓ g
flour
tbsp
sunflower oil
egg
g
salt
41⅔ ml
water (cold)
133⅓ g
white cabbages
26⅔ g
butter
16⅔ g
shallots
40 g
smoked tofu
33⅓ ml
white wine
133⅓ ml
vegetable broth
½
ground cumin
½ tsp
smoked paprika powder
66⅔ g
potatoes
tbsp
olive oil
shallots
clove
garlic
10 g
breadcrumbs (for sprinkling)
sweet pickled walnut (for garnish)

Utensils

2 bowls, 2 cutting boards, pastry brush, wooden spoon, knife, frying pan, peeler, 2 pots, immersion blender, kitchen towel, rolling pin, oven, parchment paper

How-To Videos

how-to-chop-cabbage

How to chop cabbage

how-to-measure

How to measure

how-to-handle-strudel-dough

How to handle strudel dough

Nutrition per serving

Cal414
Fat20 g
Protein9 g
Carb47 g
  • Step 1/5

    Mix the flour with the water, salt, and oil, then knead vigorously until it comes together as an elastic dough. Coat the dough with oil and place it on a floured board. Cover with a bowl and let rest for at least 40 min.
    • 83⅓ g flour
    • 41⅔ ml water (cold)
    • g salt
    • tbsp olive oil
    • 2 bowls
    • cutting board
    • pastry brush

    Mix the flour with the water, salt, and oil, then knead vigorously until it comes together as an elastic dough. Coat the dough with oil and place it on a floured board. Cover with a bowl and let rest for at least 40 min.

  • Step 2/5

    Finely dice the shallots. Dice the tofu. Then wash the head of white cabbage, cut in half, remove the stalk and chop the white cabbage into leaves or strips.
    • 16⅔ g shallots
    • 40 g smoked tofu
    • 133⅓ g white cabbages
    • wooden spoon
    • knife
    • cutting board
    • frying pan

    Finely dice the shallots. Dice the tofu. Then wash the head of white cabbage, cut in half, remove the stalk and chop the white cabbage into leaves or strips.

  • Step 3/5

    Heat some oil in a pan and fry the cabbage. Add half of the butter and half of the shallots, and sauté until soft. Next, add the tofu and sauté briefly. Add the paprika powder, cumin, salt, and pepper. Then deglaze with white wine and pour in 1/4 of the vegetable broth. Let the liquid reduce slowly. Then, put the cooked cabbage filling aside and let it cool. Peel the potatoes and dice into squares (  2 cm x 2 cm / 0.75 x 0.75 in) . Dice the garlic. Sauté the other half of the shallots, the potatoes, and the garlic cubes briefly in olive oil. Add remaining vegetable stock and let cook for 20 min. Season with salt and pepper and purée finely using an immersion blender. Preheat oven to 180°C/350°F.
    • 13⅓ g butter
    • ½ tsp smoked paprika powder
    • ½ ground cumin
    • 33⅓ ml white wine
    • 33⅓ ml white wine
    • clove garlic
    • shallot
    • 100 ml vegetable broth
    • peeler
    • pot
    • immersion blender

    Heat some oil in a pan and fry the cabbage. Add half of the butter and half of the shallots, and sauté until soft. Next, add the tofu and sauté briefly. Add the paprika powder, cumin, salt, and pepper. Then deglaze with white wine and pour in 1/4 of the vegetable broth. Let the liquid reduce slowly. Then, put the cooked cabbage filling aside and let it cool. Peel the potatoes and dice into squares ( 2 cm x 2 cm / 0.75 x 0.75 in) . Dice the garlic. Sauté the other half of the shallots, the potatoes, and the garlic cubes briefly in olive oil. Add remaining vegetable stock and let cook for 20 min. Season with salt and pepper and purée finely using an immersion blender. Preheat oven to 180°C/350°F.

  • Step 4/5

    In a small saucepan, melt the remaining butter over low heat. Dust a clean kitchen towel with some flour. Transfer the dough on top, carefully stretching it out into a rectangle, using the help of floured rolling pin. Once you have, roughly, a rectangle, begin stretching the dough: Place one hand, palm facing down, underneath the dough and the other on top to help guide the dough and avoid tearing (watch the video above for the strudel-specific technique). Once the dough is very thin, sprinkle the breadcrumbs on 1/3 of the dough and spread the cabbage filling on top. Brush the remaining dough with melted butter and carefully roll up the strudel with the help of the kitchen towel. Brush the surface of the strudel with butter, transfer to the oven, and bake in preheated oven at 180°C/350°F for 35 min.
    • 13⅓ g butter
    • 10 g breadcrumbs (for sprinkling)
    • kitchen towel
    • rolling pin
    • oven
    • parchment paper
    • pot

    In a small saucepan, melt the remaining butter over low heat. Dust a clean kitchen towel with some flour. Transfer the dough on top, carefully stretching it out into a rectangle, using the help of floured rolling pin. Once you have, roughly, a rectangle, begin stretching the dough: Place one hand, palm facing down, underneath the dough and the other on top to help guide the dough and avoid tearing (watch the video above for the strudel-specific technique). Once the dough is very thin, sprinkle the breadcrumbs on 1/3 of the dough and spread the cabbage filling on top. Brush the remaining dough with melted butter and carefully roll up the strudel with the help of the kitchen towel. Brush the surface of the strudel with butter, transfer to the oven, and bake in preheated oven at 180°C/350°F for 35 min.

  • Step 5/5

    In the meantime, thinly slice the black walnuts for serving. Once the strudel is cooked, remove from the oven and let cool briefly. To serve, ladle some potato gravy into bowl, then top with a slice of strudel and garnish with the sliced black walnuts. Enjoy!
    • sweet pickled walnut (for garnish)

    In the meantime, thinly slice the black walnuts for serving. Once the strudel is cooked, remove from the oven and let cool briefly. To serve, ladle some potato gravy into bowl, then top with a slice of strudel and garnish with the sliced black walnuts. Enjoy!

  • Enjoy your meal!

    Cabbage strudel with smoked tofu and potato sauce

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