Hungarian Savory Strudel | Recipe
This past summer has been long, hot and extremely humid here in Hamburg. So much so, that I have found myself brooding for cooler evenings and the chorus of rich autumn colours that beckon cosy and comforting food. Which brings me to this recipe.
Whilst browsing the food stalls of Budapest‘s great market hall – Nagyvásárcsarnok – the oldest and largest market in the city, I came across this savoury strudel nestled among the more well known sweet strudel flavours of apple and sour cherry. I know a savoury cabbage strudel doesn’t immediately look or sound as appealing as the sweet varieties, but surprisingly it tastes really good.
Strudel has a long history in Hungary dating back, it is believed, to the Habsburg empire. The traditional filo-like dough used for strudel has a high gluten content which gives it enough stretch to allow it to be rolled out super thin, a technique borrowed by the Turks.
There are numerous filling options for strudel; from meat to plum to Quark (German for cream) to hazelnuts and poppy seeds. And here is my interpretation of one of Hungary’s best-known foods. Instead of filo pastry, I’m using shortcrust pastry ready bought for ease. And, although it’s not necessarily associated with one season or another, as far as I’m aware, it seems to fit the autumn menu quite nicely. Jó étvágyat!
You Will Need
Savoy Cabbage Finely Shredded 400g
Medium Onion finely chopped
1 Sheet Shortcrust or Puff Pastry
Caraway Seeds 1tsp
White Pepper 1-2 pinch
Hungarian Sweet Paprika 1 pinch
Salt for season
Butter 50g approx.
Pre heat oven to 160 Degrees Celsius.
Finely shred the cabbage removing any firmer pieces and place in a pan of salted water. Par boil until just tender, but don’t over cook. Drain in a colander removing as much water as possible and set aside. Place most of the butter in a large non stick frying pan (put a little aside to glaze the pastry), add the onion, paprika, caraway seeds and a pinch or 2 of white pepper according to your taste. Saute over a low-medium heat for a minute or 2 before adding the shredded cabbage. Thoroughly combine the ingredients, cook until the cabbage is tender then set aside to cool a little.
Gentling melt the remainder of the butter, lay the pastry out on baking paper and brush around the edges with melted butter. Put the cabbage mix on the first 1/3 of the pastry, and using the baking paper to assist, roll away from you ensuring the strudel is evenly rolled. Cut away any excess pastry. Place the baking paper and strudel on a baking tray, brush all over with melted butter. Place in the oven and bake for 25-30 minutes. After baking allow the strudel to cool little. Cut in to thickish slices and serve with sour cream.