Wednesday, January 14, 2009
Estonian Cabbage Strudel Recipe
I have blogged about this strudel in the past but never included the recipe. Due to the many requests I have included it now. I am also vowing to blog more....I can't believe I last blogged in October! I've been to Sweden and back since then, had Christmas, New Year, and said good bye to a dear pet. You'd "have thunk" I'd want to write about something! Blame it on sugar and booze. My favorite holiday combination!
Cabbage Strudel
8 oz. cream cheese
1 ½ sticks butter
2 C. flour
2 tsp baking powder
½ tsp salt
6-8 Tbsp. ice cold water
1 3 lb head cabbage
2 hard cooked eggs (chopped—make sure egg whites are chopped fine)
½ stick butter melted
One egg mixed with water for wash
Cut the first 5 ingredients together adding just enough ice water to form dough.
Coarsely shred the cabbage (should get 4-5 cups) and cook for 20-25 minutes in boiling water.
Roll the dough out into a large rectangle (a little smaller than a cookie sheet) and place on a large sheet of oiled aluminum foil on top of a cookie sheet.
Squeeze out cabbage and put cabbage and hard cooked eggs down the middle third of the dough. Drizzle melted butter on the mixture. Generously salt and pepper.
Fold sides over and seal by pressing with a fork. Brush entire bread with egg wash.
Bake ½ hour at 375.
Cabbage Strudel
8 oz. cream cheese
1 ½ sticks butter
2 C. flour
2 tsp baking powder
½ tsp salt
6-8 Tbsp. ice cold water
1 3 lb head cabbage
2 hard cooked eggs (chopped—make sure egg whites are chopped fine)
½ stick butter melted
One egg mixed with water for wash
Cut the first 5 ingredients together adding just enough ice water to form dough.
Coarsely shred the cabbage (should get 4-5 cups) and cook for 20-25 minutes in boiling water.
Roll the dough out into a large rectangle (a little smaller than a cookie sheet) and place on a large sheet of oiled aluminum foil on top of a cookie sheet.
Squeeze out cabbage and put cabbage and hard cooked eggs down the middle third of the dough. Drizzle melted butter on the mixture. Generously salt and pepper.
Fold sides over and seal by pressing with a fork. Brush entire bread with egg wash.
Bake ½ hour at 375.
Labels: Swedish Antiques
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