avg —
Meat Strudels – Hearty Rolls with a Side Dish
Instructions
Prepare the unleavened dough: sift 2 cups of flour into a deep bowl, pour in 125 ml of cold water, add ½ egg white and a pinch of salt. Knead the dough, gradually adding flour – the exact amount depends on how dry the flour is. Cold water makes the dough more elastic and springy when you roll it out.
Knead the dough on the work surface for 10 minutes with vigorous movements – it should become firm, elastic and smooth, and stop sticking to your hands. Place it in a food bag or cling film and put it in the refrigerator for 1–1.5 hours. Resting lets the gluten relax, so the dough will roll out perfectly into a thin sheet without tearing.
While the dough rests, prepare the side dish: cut 1 onion into a small dice and grate ½ carrot on a coarse grater – this shape gives juiciness and spreads evenly through the vegetable mixture.
Shred the cabbage (250–300 g) into thin strips 2–3 mm wide, sprinkle with salt and crush it with your hands for 2–3 minutes – it should release its juice and reduce in volume. If using fermented cabbage, rinse off the excess salt and squeeze it out.
In a deep saucepan, heat 2–3 tbsp of sunflower oil and fry the onion for 2–3 minutes until translucent, then add the carrot and fry for another 3–4 minutes until soft. This vegetable base creates an aromatic foundation for the side dish.
Peel the potatoes (5 pcs) and cut them into medium cubes of 2–3 cm – too small and they quickly cook down to mush, too large and they take a long time to cook. Add them to the fried vegetables, salt (2 pinches), sprinkle with 1 tsp of vegetable spice mix and stir.
Let the potatoes warm through for 2–3 minutes, stirring so that every piece is coated in oil and spices. Pour in hot water to about ⅓ of the height of the vegetables – the strudels on top will cook in the steam from this water. Stew covered for 10 minutes until the potatoes are half-cooked.
To the minced pork and beef (300 g), add 1 tsp of mixed ground peppers, salt to taste, finely chopped onion and 1 grated clove of garlic. Mix thoroughly by hand for 2–3 minutes – an even filling spreads uniformly over the dough and gives a juicy result.
Roll the rested dough out into a thin sheet of 30×40 cm, about 1 mm thick – the thinner it is, the more tender the strudels will be. Work on a floured surface, turning the sheet from time to time and checking that it does not stick to the table.
Spread the minced meat over the dough in a thin, even layer, leaving 1 cm free along the edges – otherwise the filling will be squeezed out when you roll it up. Roll it into a tight roll from the short side and pinch the edge firmly so the filling does not leak out during stewing.
With a sharp knife, cut the roll into rounds 2–3 cm wide – this thickness is best: thin ones may fall apart, thick ones will not steam through in the centre. Lightly sprinkle the bottom of each strudel with flour and put them in the freezer for 15 minutes – this keeps their shape when you place them on the vegetables.
Add the prepared cabbage to the half-cooked potatoes, stir carefully and stew covered for another 5–10 minutes – the cabbage should become soft but keep its texture. Check the liquid level: it should remain at the bottom and not cover the vegetables.
Place the chilled strudels tightly on top of the vegetables, cut side up – this way the filling is visible and the strudels will not topple over. Add water so that it almost covers the contents, but the strudels stay on the surface. Bring to readiness under a closed lid for 10–15 minutes – the meat should be fully cooked and the dough steamed through.
Sprinkle the finished home-made dish with chopped herbs (dill, parsley, spring onion) and serve straight from the pan at the table – the steam and aroma will impress your guests. Serve the vegetable side first into each plate, then 2–3 strudels per portion on top.
Tips
- 1
The dough can be made ahead and frozen for up to 1 month – divide it into portioned balls, wrap them in cling film and put them in the freezer. Defrost overnight in the refrigerator, and before rolling let it sit at room temperature for 20 minutes.
- 2
Always rinse fermented cabbage under running water to remove excess salt and squeeze it lightly – otherwise the dish will be too salty. Crush fresh white cabbage with salt by hand to soften it.
- 3
The strudels cook in the steam above the vegetables – do not stir them while stewing, or they will fall apart. A heavy-bottomed saucepan holds an even temperature and stops anything catching.
- 4
Serve with rich 25% sour cream, a spicy garlic sauce or adjika – the contrast of tender dough and a punchy dressing makes the home-made flavour of the dish even brighter.
FAQ
Can I make the strudels without meat? +
Yes, lean strudels are made with a filling of fried onion, mushrooms and carrot, or simply with grated cheese and herbs. In that case the meat can be stewed separately in the same saucepan beneath the strudels – the dish becomes two-tiered: dough on top, vegetables below, and the meat sauce is served on the side. The lean version is no less filling thanks to the potatoes and cabbage, and the flavour is lighter and fresher. The calorie content then drops to 170 kcal per 100 g.
Why did the strudel dough tear when I rolled it out? +
The main reason is that the dough did not rest enough. After kneading it needs at least 1 hour in the refrigerator to let the gluten relax, ideally 1.5 hours. The second factor is dry dough: add 1–2 tbsp of warm water and knead it again. Also check the flour – old flour with a low gluten content gives brittle dough. When rolling, work on a lightly floured surface, turning the sheet from time to time so it does not stick and thins out evenly.
How long do cooked meat strudels keep? +
In the refrigerator, in a sealed container, the strudels keep for up to 3 days without losing flavour. Reheat them in a covered frying pan with 3–4 tbsp of water added for 5–7 minutes – the dough becomes soft again and the potatoes and cabbage steam through. In the microwave, 2–3 minutes at medium power, covered with a lid. I do not recommend freezing the finished dish – when defrosted the dough turns rubbery and the vegetables fall apart. It is better to freeze the raw strudels.
How do I serve meat strudels attractively? +
For a festive presentation use deep ceramic plates or small pans – arrange the vegetable side first in a mound, place 2–3 strudels cut side up on top and spoon over the juices from the stewing. Garnish with a sprig of parsley or some dill, and set a dish of sour cream or garlic sauce alongside. You can serve it in the German style – in a large cast-iron pan straight from the stove, accompanied by home-made fermented cabbage, butter and warm bread.
- Comment
or post as a guest
Be the first to comment.
