| Cook Time | 60 minutes |
| Servings |
Ingredients
- 700 gram Flour wheat / Flour
- 300 gram Water
- 30 gram Yeast fresh, can be replaced by dry
- 70 gram Margarine
- 1 piece Chicken egg
- 1 tablespoon Sugar
- 2,5 teaspoons Salt 1.5 tsp + 1 tsp
- 1 kilogram Meat (I cooked from Turkey necks, but you can take any, also pork, chicken, duck
- 3 pieces Carrots
- 2 pieces Onion
- 1 kilogram Pickled cabbage
- 1 teaspoon Black pepper
Ingredients
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Instructions
- Necessary product.
- Wash the meat and dry with paper napkins. In a large pot (it is desirable that the pot was high-60 cm in height, later you will see why). So, in a pot pour a little vegetable oil and heat it, now put the meat in the pan and fry it on all sides until Golden brown.
- To the fried meat add medium cut (can be semi-rings) onions and carrots, cut into strips or grated on a coarse grater, fry everything a little.
- Add to the fried products pickled cabbage and also a little (min. 5 )fry,
- Now pour the water so that the products were completely covered with water, bring to a boil, add the Bay leaf, salt, pepper and, reducing the heat, cook 30-40 minutes. If the dough is during this time have not podoschlo (it probably is), you can disable until the fire and let all the standing and waiting for our dough won't fill the Cup to the top.
- Knead the dough until the cooking vegetables (some out of order photos). To do this, dissolve the yeast in 100 ml warm water add 1 tbsp sugar and leave them for 10-15 minutes, if the yeast is fresh, then "cap" is formed quickly. Proseem the flour in a bowl, add salt, mix in the middle will do the recess, in the recess, break 1 egg and pour the yeast mixture, while stirring with a wooden spoon (or some other, I have plastic from tuppervare), here we add the melted margarine and 200 ml of warm water, knead the dough first with a spoon, and then knead with your hands, if the dough is highly sticky, dust it slightly with flour, but don't pour too much flour, the dough should not be hard, this nice, soft but well masitise hands.Cover the Cup with a lid or a film and put it in a warm place for 1-1.5 hours. I usually put a Cup of dough under the blanket in bed-rises well.
- And here is and dough is prepared. Spread the dough from the Cup on the floured work surface of the table
- And roll out into a layer about 1 cm thick. Don't roll out too thin. The layer is lubricated with melted margarine or butter, turn into a roll and cut into pieces 5 cm.
- Leave the strudel on the table.
- Bring to a boil (if we turned off the fire) our cabbage and spread the strudel in a pan over the cabbage. Now you need to cover the pan with a lid, but keep in mind that during cooking strudel very much increase in size and they will need a place, and therefore need a high pan. I took today is not very high, but I have a Cup that just fits this pan in diameter, so I covered the pan with it. A Cup, naturally, steel.
- We reduce the fire, but not very - the content should not stop boiling, otherwise strudels "fall" and will be "rubber". Cook all 40 minutes.
- After a time, turn off the heat supply and immediately open the lid (if this is not done, a vacuum will be created, and the strudels will fall off).
- Dinner's ready! we pull out our fluffy strudel in a Cup and you can call the household to the table. Strudel in section. On a plate put the strudel unwound or cut it, and put next to a cabbage and meat. Mine are all like the strudel: when I cook, a lot - come. Add salt and pepper to taste. I invite you to join our table! Bon appetit!!!
