CABBAGE STRUDEL

These little cabbage strudel pockets are one of the best things you can make with cabbage. The recipe is super easy and quick plus the little strudel pockets are an absolute treat.

Apart from being easy and fast you also only need 5 ingredients to make these delicious cabbage strudel pockets. The most important ingredient is of course the cabbage. For this recipe (6 small cabbage strudels) you’ll need about half a head of cabbage. First you’ll need to remove the stalk, then you can finely chop the cabbage.

Put the cabbage in a large preheated pan with a little oil and fry it for a few seconds. Now season with plenty of pepper, caraway and salt and deglaze with a good dash of water. Then steam the cabbage until it is nice and tender, 5-6 minutes.

Next up: the most important step in this recipe. Let the stuffing, the cabbage, cool down completely before further using it for your strudel. This is important because otherwise the puff pastry will tear or become too soft if your filling is too warm. It is best to place the cabbage filling on a large plate, board or clean work surface to cool, as the larger the surface the faster the cabbage will cool.

Once the cabbage has cooled, you can remove the puff pastry from the fridge. We definitely recommend wholewheat puff pastry for this recipe, it makes the strudel pockets even tastier (unfortunately we didn't get any for the shot, so the puff pastry in the photos is normal puff pastry).

Depending on whether the puff pastry is already pre-cut or not, cut it into 6 roughly equal rectangles/squares. If necessary, dust the pastry with some flour, remove from the wrapping paper and roll it out a little thinner on a floured work surface. Now place 4-5 tablespoons of the cabbage filling in the centre of the puff pastry piece, shape into a little strudel, place it on the baking tray, brush with some plant milk, sprinkle with caraway seeds and bake in the oven until golden brown.

And that's it! Quick, super easy and extremly delicious. The little strudels are great for your meal prep, as a tasty side dish or as a simple snack in between meals. Let us know in the comments or on Instagram how you like the recipe and your thoughts on it, should you try it.
But for to to be able to do so in the first place, here's our recipe for the cabbage strudel pockets:

INGREDIENTS

1 puff pastry (whole wheatl)
½ head of cabbage
1 tablespoon ground black pepper
1 tablespoon caraway (whole)
½ tsp salt
Approx. 100ml water
Some plant milk

INSTRUCTIONS

1) Remove the stalk then chop the cabbage finely.

2) Heat some oil in a large frying pan, add the cabbage and fry for 1-2 minutes.

3) Season the cabbage with pepper, caraway and salt and deglaze with the water. Steam for 5-6 minutes, stirring occasionally.

4) Allow the finished cabbage to cool completely.

5) Preheat the oven to 220°C/ 200°C fan and line a baking tray with baking paper.

6) Take the puff pastry out of the fridge, divide into 6 equal pieces. Dust each piece with a little flour, and roll out each piece with a rolling pin. Not too much though, the dough shouldn’t get too thin or it’ll rip.

7) Now place about 4-5 tbsp of the cabbage filling in the centre of each rolled out dough, then form into little strudels and place on the prepared baking tray.