Kraut Strudel In Pilas Dough
From Austro-Hungarian cuisine: sauteed cabbage with onion, seasoned with caraway, and plenty of ground black pepper wrapped in crispy Pilas Dough. Serve it with vegan sour cream mixed with olive oil and salt. Suitable as a starter or side dish. Add a vegetable salad - and you get a light meal.
Ingredients
One Strudel
- 1 package pilas dough or puff pastry
- 500 gram White cabbage, sliced with the slicing disc of a food processor.
- 1 large onion, chopped
- 2 Tablespoon olive oil
- ½ - 1 Tablespoon sugar to caramelize the onion
- 1 tsp salt by taste
- 1 tsp caraway seeds
- ¼ - ½ tsp ground black pepper by taste
For Serving
- vegan sour cream mixed with olive oil, salt and black pepper
Instructions
- Heat oil in a pan, add onion and sugar, and fry over medium heat until the onion begins to brown.
- Add sliced cabbage, salt, pepper, and caraway and continue to fry, stirring occasionally. Lower the heat, and cook without a lid for about twenty minutes until the cabbage is reduced and softened. Taste and adjust seasoning if necessary.
- Preheat the oven to 200 degrees Celsius (392 F).
- Open the Pilas Dough (or puff pastry), and cut a sheet 38 cm long.
- Place baking paper over the dough and turn it so that the baking paper is down and the plastic wrap is up. At this point, you can remove the plastic wrap.
- Mark the narrow margins about 6 cm wide and cut the edges of the margins as in the picture.
- Arrange the cabbage filling along the middle third of the dough but leave the top and bottom edges clean.
- Fold the bottom and top edges over the dough. Cut strips 1.5 - 2 cm wide on both sides of the filling, and braid the stripes as in the photo.
- Spray the top of the dough with Pam Oil spray * See a note at the post's bottom.
- Put the strudel with the baking paper on a baking tray and place it in the center of the oven. Bake for about 40 minutes until puffed and browned. Remove from the oven, and let cool for a few minutes.
- Serve with Vegan Sour Cream mixed with salt, black pepper, and olive oil.
Notes
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