Cabbage Strudel

Jenny Smith
Jenny Smith

Yield: 8 servings

Dish: main meal

Cuisine: New Zealand

Ingredients

  • 1/2 cabbage
  • 1 large onion finely chopped
  • 3 cloves of crushed garlic
  • 1 grated carrot
  • 4 sheets of puff pastry
  • 1 heaped tsp cumin
  • 1/2 tsp caraway or fennel seeds
  • 1 tsp each (thyme, oregano, rosemary, and marjoram, 4 tsp herbs of Provence)
Sauce 
  • 1/2 punnet of sour cream
  • Juice & Zest from1 lemon
  • Salt & Pepper
  • 1 crushed garlic clove

Method

  1. Preheat oven to 220c
  2. Sweet onion on low heat until clear
  3. Turn the heat up and mince, spices, and saute until the mince is browned.
  4. Add other vegetable and herbs, season to taste and cook until cabbage is cooked
  5. Leave to cool approx. 20 mins, until veges start to cool and release their liquid
  6. Lay pastry sheets on an oven tray and spoon 1/4 of the mixture down the centre of each. Fold pastry over and pinch, and prick down the sides.
  7. Cook for 20 mins until golden. Meanwhile, combine sauce ingredients
  8. Serve with a dollop of sauce and a salad to the side
 

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Keywords: Cabbage Strudel, Strudel