Today we have prepared a pleasant surprise for lovers of a versatile side dish - stewed cabbage, and even in combination with tender juicy meat, potatoes and fragrant steam rolls instead of bread. As you may have guessed, we will talk about a simple and at the same time incredibly tasty and hearty dish from the national German cuisine - strudel with meat and cabbage, which may well become a full-fledged dinner for your family tonight!

Everyone who has tried the classic German strudel with meat and cabbage falls in love with this hearty and original second dish so much that they strive to master the recipe for its preparation and often serve it on the table.

Among the many undoubted advantages of this dish are the simplicity and availability of ingredients. The whole secret of the original and unforgettable taste of strudel with meat and cabbage lies in the cooking technique. Below we will share with you a classic cooking scheme.

German strudel with meat and cabbage: cooking at home with pleasure

For the classic strudel, we need the ribs of the pork.

For steam rolls, you need to knead a tender and at the same time sufficiently dense and plastic dough that will not stick to your hands. To do this, we need a pound of flour, two eggs and 200 ml of kefir and the same amount of sour cream. In order for the dough to turn out tender, add a little soda (not slaked) to the mixture - it will be perfectly extinguished in kefir. Just before adding kefir to the dough, pour soda into it (an incomplete teaspoon), mix and wait for the reaction. As soon as the kefir sizzles and rises, pour it into flour, add half a teaspoon of dry yeast, salt to taste, knead the dough and leave to settle. Ideally, the strudel dough should be kneaded in the evening, and the dish should be prepared in the morning.

German strudel with meat and cabbage: cut the pork from the ribs and cut into pieces.

I would like to note one more important detail: only animal fat is used in the preparation of strudel according to the original recipe. Therefore, we need a small piece of bacon and the same amount of peritoneum. We cut all this into thin slices. We send the lard into a deep cauldron and melt over low heat.

As soon as the pieces of bacon are half melted, add smoked peritoneum and fry until caramelization. then we catch the pieces on a plate and set aside.

Having added the heat, we throw the meat into the cauldron and fry for 10 minutes, then send the bacon and the peritoneum there from the plate. The meat needs to be browned - but do not get too carried away with this process. Pour water into the half-browned meat - so that it covers half of the contents of the cauldron, remove the fire to a minimum and begin to simmer the meat for 20 minutes. During this time, we cut two medium onion heads in half rings and send them to the meat. After that, the cauldron is covered with a lid, and we move on to the next stage of cooking such a wonderful dish as a German strudel with meat and cabbage.

In order for the taste of the dish to be as close to the classic as possible, we need both fresh and sauerkraut. We took one medium fresh head of cabbage and chopped it finely. We had 600 grams of sauerkraut. We send fresh and sauerkraut to a cauldron, salt and pepper to taste (at least 10-12 black peppercorns) and mix well with the meat, then cover with a lid and get to work with the dough.

When preparing strudel, a lot of attention is paid to the dough - and not without reason, because it is the steam rolls that have absorbed the aroma of cabbage and meat that give the dish spice, originality, and completeness. We divide the dough that has been infused overnight into parts and roll each part with a rolling pin, cut into strips. Each strip should be thoroughly smeared with vegetable oil, rolled into a tight roll. We lay out the rolls on boards or baking sheets, cover with a towel and let them stand for 30-40 minutes.

At this time, we move on to the next stage of preparation of our dish "German strudel with meat and cabbage": for this we take three or four medium potatoes and cut them into cubes, put them in a cauldron, stir so that the potatoes are at the bottom. We cover the cauldron with a lid.

As we already mentioned - the classic German strudel with meat and cabbage are steamed rolls. That is, during cooking, the dough should not touch the water - processing should take place exclusively with steam. We made a grid out of bamboo skewers, on which we laid out rolls, covered the cauldron with a lid - as tightly as possible and did not open it for 45 minutes, while the meat and vegetables were stewing, and the rolls were steamed until cooked. 5 minutes before our German strudel with meat and cabbage is ready, melt the butter in a frying pan and fry the finely chopped large onion in it until golden brown - we will pour over our steam rolls with this fragrant frying before serving.

Well, our German strudel with meat and cabbage is ready. It remains only to arrange the rolls, as well as meat and vegetables on plates and serve.

Bon Appetit!

German strudel is a delicacy that has gained recognition not only in European countries, but also far beyond the continent. If you have to visit Vienna, be sure to try these unique pastries at the local patisseries. German chefs pride themselves on the skill they need to make a real strudel. After all, the dough of this roll should be very thin and at the same time melt in your mouth. By the way, in Austria in ancient times, often the decisive argument when choosing a bride was her ability to bake a delicious strudel. But if the groom's family does not like the baked goods, then the wedding could easily be canceled.

The German strudel got its name from the word that means "whirlwind" or "tornado" in translation, because this dessert is nothing but a roll of thinly stretched dough with filling. Strudel is most often prepared with fruit and berry filling, however, there are recipes for this dish prepared with mushrooms, meat or cabbage. Still, the classic German pastry is a roll stuffed with apples and cinnamon.

This dessert is extremely popular in Austria and Germany. It is served in almost all cafes, and in stores they sell a semi-finished strudel, which can only be baked. But since such semi-finished products are rare in our country, we will try to bake a German strudel ourselves.

So, we need about two hundred grams of flour, one eighth liter of water, a spoonful of vegetable oil, one egg and salt. You also need to stock up on flour and butter to lubricate the product.

To make the filling, take a kilogram of sour apples, one hundred and fifty grams of bread crumbs and granulated sugar, eighty grams of butter, the same amount of seedless raisins, half a spoonful of cinnamon, a bag of vanilla sugar and one hundred grams of powdered sugar. If the delicacy is prepared only for adults, then two tablespoons of rum or brandy can be added to the filling.

Pour the flour with a slide, making a depression at the top. Stir the egg with salt and vegetable oil in warm water. Pour the liquid into the well and knead the dough. Coat the rolled dough ball with vegetable oil and leave in a warm place under the lid for proofing.

Then spread a tea towel on the table and dust the surface with flour. Roll out the dough on a towel into a thin cake and generously grease its surface with butter, which must be melted beforehand. Let the dough stand for a while in this form, and then stretch it with your hands in all directions, trying to make the cake as thin as possible. At the end of the process, you need to cut off the edges of the dough, forming a regular rectangle out of it.

For the filling, peel the apples, removing the core and rind, then cut them into thin "noodles" about three millimeters thick. Dissolve the butter in a skillet and fry the breadcrumbs in it until golden brown. Cool the rusks and sprinkle them on the surface of the cake. Mix apples with raisins, cinnamon, sugar and vanilla sugar. Then spread the apple filling on a layer of dough, leaving a free edge of the cake about two centimeters wide. Then, helping yourself with a towel, roll the dough into a tight roll, tucking and pinning the free edge.

Gently transfer the strudel to a baking sheet and again liberally grease it with melted butter on top. Bake the roll at a temperature of two hundred and twenty degrees for forty minutes, until it acquires a brown crust.

You can serve German strudel right "in the heat of the heat", sprinkle it with powdered sugar. But even when cold, this dessert is very tasty, especially if you offer a scoop of ice cream to it or You can bake this strudel with other fruits, for example, with pears or apricots. You can also add nuts to the filling - walnuts or pine nuts.

But if this recipe for a German strudel seems too complicated for you, then you can prepare a simplified version of this dessert from ready-made puff pastry. For example, with cherries.

Take a package (500 grams) of frozen cherries and transfer the berries to a bowl (no need to defrost). Then add two hundred (or more) grams of powdered sugar and a spoonful of starch. Add cinnamon or vanillin to the filling, if desired.

Roll out the puff pastry into a rectangular layer and sprinkle one half of the resulting rectangle with breadcrumbs. We spread the cherries on crackers and cover them with the free half of the dough on top. Fasten the edges of the pie and transfer it to a baking sheet. Then, along the entire upper surface, we make frequent transverse cuts and grease the cake with an egg. We bake strudel at a temperature of one hundred and eighty degrees for twenty minutes, serve chilled. Of course, such a pie can only be called a German strudel at a stretch, but it is much easier to prepare and, at the same time, very tasty.

For strudel

• 150 g of white flour (a glass without a slide);
• 1 egg yolk;
• 2 tbsp. tablespoons of ghee;
• 100 ml (half a glass) water, or more if needed.

For filling

• 150 g raisins;
• 75 ml of brewed tea (you can wine - sweet sherry, marsala, lemon liqueur);
• 4 sweet and sour apples;
• juice and zest from 1 lemon;
• 100 g (half a pack) of melted butter;
• 4-6 st. tablespoons of sugar;
• 1 teaspoon of ground cinnamon;
• 1 teaspoon of grated nutmeg.

Besides

• 2-3 st. tablespoons of powdered sugar.

Making apple strudel

Sift flour into a bowl, add egg yolk, oil and water. The result of the kneading is a little unpredictable due to the quality of your flour. Therefore, focus primarily on the thickness of the dough - it should be plastic and soft, but rather thick than sticky. Add a little flour, kneading it for a long time on the table, then you will prepare a plastic dough that can be stretched as expected.

Knead the lump on the counter for about 5 minutes, until smooth and elastic, then wrap in plastic wrap and refrigerate for 30-60 minutes.

In the meantime, brew tea, let it brew a little and pour in the raisins; leave for 20 minutes. Peel and dice the apples, sprinkle with lemon juice. Preheat oven to 200 gr. C, prepare and oil a baking sheet.

Lightly dampen the countertop, cover it with a clean cloth, dust the cloth with flour and place half of the existing dough on top (the other half remains in the refrigerator, wrapped in plastic).

Use a rolling pin to roll the dough into a rectangle. Let it sit for a minute, then brush it with a little vegetable oil. Continue unrolling until the rectangle is approximately 30x25 cm in size.

Grab one side of the dough with your hands and, without pinching it too hard, pull it to the side. Repeat the same steps on the opposite side, then repeat on the side edges, stretching the rectangle out a little in all four directions.

Let the dough sit for a minute to shrink to its natural size, then repeat all the stretching steps. Gradually, the rectangle will increase in size, at the same time becoming thinner. Try not to tear it. Ideally, it should be 50x30 cm in size.

Make sure there is enough flour on the fabric to prevent sticking. Sprinkle some flour on top of the dough. Slide the fabric along with the stretched piece of dough to the side. Spread another piece of fabric on the table and do the same with the remaining dough.

Now let's start forming the apple strudel. Using a kitchen brush, brush the first piece of dough (on a towel) with the melted butter. Scatter half the apples, half the soaked and squeezed raisins in a rectangle, and sprinkle with half the sugar, spices and lemon zest on top.

Place the second dough rectangle on top of the first. Use a rolling pin to move the second layer of strudel: dust the dough rectangle with flour and wrap around the rolling pin, then unfold gradually over the filled layer.

Place the remaining filling ingredients on top of the second layer. Then, starting on the shorter side, roll both layers into a roll. Pinch the edges of the roll to prevent dripping during baking.

Using the towel that has the apple strudel on it, transfer it to the baking sheet. If the roll is too long, bend its edges. Apple strudel, as I said, is an unpredictable thing. You can stretch the dough much more than you expected. In this case, a strudel with apples on a baking sheet resembles a coiled snake)).

Brush the apple strudel with butter using a kitchen brush. Bake 35-45 minutes - until golden brown and bubbles on the surface of the crust.

Serve the apple strudel warm, sprinkled with powdered sugar. You can add a scoop of ice cream or whipped cream.

• 4-5 large apples;
• 1.5 tbsp cinnamon;
• 1.3 cups sugar;
• half a glass of bread crumbs;
• juice of half a lemon.

We begin the rite. Pour the sifted flour into a bowl, add some salt, add water, egg and sunflower oil. The dough must be cooked quickly: first stir with a spoon, then knead well with your hands. It is necessary to roll a ball out of the dough and leave it for half an hour just on the table: during this time, you can prepare the filling.

For the filling: peel the apples, cut them into small pieces and sprinkle with lemon juice. Mix sugar and cinnamon in a separate cup and add to apples.

Returning to the dough: we put the above ball on a clean sheet or towel, covered with flour, and begin to roll it out methodically. It is advisable to additionally stretch the resulting pancake with your hands, but you need to act extremely carefully: the dough is tight, but it is easy to break it. The edges can be left slightly thicker.

Grease the resulting thin cake (just like lavash!) With butter and sprinkle with breadcrumbs. The filling should be spread evenly, with an indent from the edges by 3 cm. Then you need to roll all this splendor into a loose roll, pinch the edges and transfer to a baking sheet covered with parchment with the seam down. You can grease the strudel with butter and send it to the oven!

Apfellstrudel is baked at a temperature of 200 ° C for 30-40 minutes. Ideally, after cooking, the roll should remain intact, but inexperienced housewives rarely succeed in this. It's okay if the strudel drips - this will not affect the taste.

Cut the roll slightly cooled down ("rested" under a dry towel). Warm strudel is very good with milk and can be served cold with ice cream or whipped cream. Truly a whirlpool of amazing flavors!

Come to themed evenings dedicated to German culture at the DasPROJECT linguistic school. We will not only teach you how to cook an amazing strudel, but we will introduce you to the intricacies of German traditions and language!

On Christmas Eve in the Ore Mountains on the border between Bohemia and Saxony, it is customary to serve ...

A hearty German dish - meat strudel: for lunch or dinner. Recipes with photos from our selection will help to cook it at home.

• minced meat - 500 gr
• vegetable oil - 5 tablespoons
• pepper - 3 pcs
• onion - 1 piece
• garlic - 1 pc
• parsley to taste
• salt to taste
• pepper - to taste
• eggs - 5 pcs.
• cheese - 120 gr
• flour - 250 gr

Knead the dough with your own hands. Knead it well by hitting the table at least 50 times. Roll up a ball, cover with foil, and send it to "rest" for an hour and 10 minutes.

Peel the pepper from the seed box. After that, chop the slices into pieces.

Grate the cheese and beat the homemade eggs with a fork in a bowl.

Wash the parsley and basil. Then chop finely with a simple sharp knife.

Dice the onions yourself. Peel simple garlic, then pass through a press. Fry the onion and garlic in oil for 1-2 minutes. Then add minced meat there. Mix well.

Then add the pepper and simmer for another 10 minutes. After that, put cheese, herbs and eggs in the same place. Stir.

Take out the dough, roll it out with a rolling pin. Then dip your hands in flour and stretch the dough, gently from the center to the edges. You can also scroll it around its axis.

Then grease the layer with oil, put the filling in the middle. Gently form a roll and place on a greased baking sheet.

Then brush the whole roll with an egg. Then bake in the oven (180 ° C) for 40-45 minutes.

Recipe 2, step by step: strudel with meat and potatoes

For the test:

• Kefir - 1 glass
• Egg - 1 pc.
• Soda - a pinch
• Salt - a pinch
• Flour - 3-4 cups

For filling:

• Meat (pork) - 200-300 g
• Homemade sausages - 200 g
• Cheese (optional) - 200 g
• Potatoes - 3-4 pcs.
• Onions - 1 pc. (for strudel) + ½ pcs. (for meat with potatoes)
• Carrots - 1 pc.
• Butter - for frying
• Condiments
• Broth or water

Knead the dough: add an egg to warm kefir, stir. Add salt and soda. Gradually add flour and knead to a firm dough. Leave the dough to rest for a while, cover with a towel.

Roll out the dough into one large layer. Put onion, fried in butter, on the dough, and add grated cheese if desired (I have quarters).

Roll up roll.

Cut the roll into pieces about 2 cm wide.

Fry chopped onions and grated carrots in butter. Fry the pork pieces and sausages. You can use one thing as you like best! You can add spices to taste!

Add potatoes, peeled and coarsely chopped. Salt.

Place strudli on top. Pour in water so that it does not reach the rolls, they will be steamed.

I still had vegetable broth, so instead of water, I topped up the broth.

Cover with a lid, bring to a boil and put on low heat. Do not lift the lid, but make sure that the water does not boil away, otherwise the dish will burn. Cook strudel with potatoes and meat for about 40-50 minutes. Add some water if necessary.

Strudels (strudli) with potatoes and meat are ready.

Bon Appetit!

Recipe 3: how to steam meat strudel

There are many options for preparing this dish. We share the recipe for strudel with meat. The dish can be classified as dietary. Since it is actually steamed.

• minced meat 500 g
• salt to taste
• large onion 1 pc
• slaked soda 1 tsp
• potatoes 500 g
• egg 2 pcs
• spices to taste
• kefir 200 ml
• pepper to taste
• flour 400 g

Let's start by making the dough: Add eggs and kefir to a bowl. Beat everything with a mixer. I had a larger portion of minced meat, and I increased all the ingredients by half.

Add vinegar slaked soda or baking powder. To whom it is more convenient, I am more accustomed to soda. Baking powder should be taken 2 times more than soda, i.e. 2 tsp. Salt. You can add chopped dried parsley or dill to the dough.

We knead not very steep dough. Cover with a towel and put away for 1 hour somewhere warm.

Let's move on to the filling of our strudel. The minced meat, which I defrosted in advance, is mixed with the onions chopped in a blender. Salt, pepper, add spices to taste. Mix well. You can also add mushrooms, finely chopped carrots and other vegetables to the minced meat.

Roll out the dough. Put the minced meat on the dough, level it. Roll the dough with minced meat into a roll.

Cut the roll into small pieces. About 3 cm. Can be thinner, cook faster. We leave them for 15 minutes.

Add potatoes to a deep saucepan. Pour some water (so that the potatoes are 1/3 covered with water). Salt and pepper. Bring to a boil. When the water has boiled, lay out the strudels. Do not spread tightly (as I did), as the strudels grow in size during cooking. Close the saucepan tightly with a lid. And cook over low heat for about an hour. You can also add fried onions to the potatoes.

Bon Appetit.

Recipe 4, simple: strudel with meat in a slow cooker

A quick preparation of meat strudel will help out, satisfying and tasty food for the whole family. Such a dish tastes like dumplings with which there is not always enough time to tinker, but here, please, quickly and appetizing.

• Minced chicken 500 gr.
• Wheat flour 600 gr
• Water 1 glass
• Carrots 1.5 pcs.
• Bulb onion 1 pc.
• Salt, pepper and other spices to taste

Finely chop the onion.

Chop or grate the carrots.

Fry onions with carrots in a slow cooker in vegetable oil.

Preparing minced meat for strudel. Add salt, pepper, turmeric to the minced chicken fillet. Knead and leave aside.

For the dough, pour a glass of water into a bowl and add 1 egg, salt, mix.

Gradually add flour and knead the dough.

The dough should be soft.

Roll out the cake and put the minced meat on it.

We twist into rolls and cut into pieces of 3 cm. I got 4 rolls.

We leave part of the onion with carrots at the bottom of the multicooker and put the strudel in one layer.

Sprinkle the first layer with frying, fill it with boiling water to the upper level of the first layer and form the second layer of strudel. Put the rest of the frying on the second layer and fill it with boiling water to the top. You can add a little salt.

We turn the multicooker to the "soup" mode and cook for 30 minutes. Such meat strudli can be sprinkled with herbs when serving. Bon Appetit!

Recipe 5: puff pastry strudel with meat

• Yeast-free puff pastry 300 g
• Potatoes 2 pcs
• Minced meat 300 g
• Onion 1 head
• Salt to taste
• Ground black pepper to taste

Prepare minced meat.

Add finely chopped onions.

Add finely chopped potatoes.

Season with salt and pepper and stir.

Roll out the puff pastry.

Lay out the filling.

Roll up.

Bake at 170-180 degrees for 1.5 hours.

Recipe 6: meat strudels on kefir with pork

Delicious homemade German dish. Can be done with any kind of meat, but the classic is with fatty pork.

• 1-1.2 kg of fatty pork
• 6 medium potatoes
• 2 onions
• Salt, spices to taste

For struts:

• 125 ml of kefir
• 1 egg
• About 300 g flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 150 g cheese
• 1 tablespoon butter

Beat kefir with egg, salt and soda.

Add flour and knead a non-sticky dough. Cover with a towel and leave.

In a saucepan in hot oil, brown the pork chopped into pieces.

Add onions, spices and sauté.

Pour in water. Put lavrushka, peppercorns. Salt and leave to simmer with the lid ajar.

Divide the dough into 2 parts. Roll each into a layer no more than 2 mm thick.

Grease the surface with melted butter. Sprinkle with finely grated cheese.

Roll up tightly. Cut across every 2-2.5 cm.

Add chopped potatoes to the meat. Add salt, stir

Distribute prepared struts on top. Top up halfway with water if necessary.

Cover tightly and simmer over low heat for about 40 minutes.

Serve with herbs and sour cream sauce, adding the resulting broth.

Recipe 7: German meat strudel (step by step)

Delicious strudel is perfect for a festive lunch, and sometimes even a dinner for your whole family, and its preparation is at least not so troublesome, because the dough for such a flour roll does not always need to be prepared by yourself. You can buy puff pastry ready-made, so you can cook it in just a little over an hour. It tastes great, both freshly baked and the next day with tea or coffee.

• Minced meat 400 grams
• Chicken egg 1 pc.
• Salt half a teaspoon
• Onions (medium) 2 pieces
• Garlic 2 medium cloves
• Ground black pepper at your discretion
• Loaf stale 100 grams
• Milk for the loaf on your own

Puff pastry must be brought to room temperature before cooking. Put the prepared puff on a table or board, roll it out 2-3 mm thick, cover it with gauze and let it lie down for a while. The dough should no longer be rolled out.

Peel the onion, cut it into large cubes, then take the garlic, also peel the garlic and cut into small cubes. Take a large frying pan, put it on the stove, add butter and heat it well, add chopped onion and fry it until golden brown, then add the prepared garlic, cover with a lid and let it stew a little.

Fill the stale loaf with a small amount of milk, leave it for a while to swell. After that, add a little salt to the mass and pepper if desired. Squeeze the excess milk out of the loaf a little.

We take minced meat, add a soaked loaf and fried onions with garlic to it. Mix the whole mass well with your hands. The minced meat is ready for the next step.

We take the dough, grease it with melted butter, spread our minced meat evenly on top, so that the edges of the dough remain about 3-4 cm free without filling, so that it is easier to pinch the edges of the strudel.

We roll the strudel into a roll with our hands and gently pinch the edges. Sprinkle a baking sheet with a small amount of flour or grease with vegetable oil, put the strudel on a baking sheet, turning the seam down, pierce in several places and shape it in the form of an arc.

Preheat the oven to 180-200 gr. and bake the strudel for 25-30 minutes. Meanwhile, take the yolk of one egg and beat it. Remove the finished strudel from the oven and brush the whipped yolk on top. Put it back in the cooling oven and leave the strudel for another 10 minutes until golden brown.

Cut the finished strudel into small pieces and serve as an independent dish. Also, strudel with meat can be used with freshly brewed tea or coffee. Enjoy your meal!