Cabbage strudel with smoked tofu and potato sauce

Based on 4 ratings
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Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Medium 👍
30
min.
Preparation
30
min.
Baking
40
min.
Resting

Ingredients

Servings:-6+
250 g flour
2 tbsp sunflower oil
egg
2 g salt
125 ml water (cold)
400 g white cabbages
80 g butter
50 g shallots
120 g smoked tofu
100 ml white wine
400 ml vegetable broth
1½ ground cumin
1½ tsp smoked paprika powder
200 g potatoes
1 tbsp olive oil
shallots
1 clove garlic
30 g breadcrumbs (for sprinkling)
sweet pickled walnut (for garnish)
Metric
Imperial

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

Nutrition per serving

Cal
414
Protein
9 g
Fat
20 g
Carb
47 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.
    • 250 g flour
    • 125 ml water (cold)
    • 2 g salt
    • 1 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.
    • 50 g shallots
    • 120 g smoked tofu
    • 400 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.
    • 40 g butter
    • 1½ tsp smoked paprika powder
    • 1½ ground cumin
    • 100 ml white wine
    • 100 ml white wine
    • 1 clove garlic
    • shallot
    • 300 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.
    • 40 g butter
    • 30 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!

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