Sunday, September 19, 2010

Verza cabbage strudel

Verza cabbage is one of the most delicious winter vegetables. The sweet flavor and the crisp texture makes it a great base for filling and the large leaves can be easily used as a wrap. In ages when you could only buy in season vegetable, there was a small window at the beginning of the winter to buy cabbage, but now you can basically find this vegetable  all year around.

The strudel is a great main dish for dinner, but it can be saved in the fridge for a couple of days and the dough will stay fine. There are mixed opinions about the toxicity of cooked potatoes stored in the fridge, especially when fried, and this dish contains some. I prefer not to eat them after 24 hours, especially because they do not taste good!


  • Dough*
  • 1 1/2 cups A/P flour
  • 1/2 rye flour
  • 1/4 cup lukewarm water
  •  4 tsp olive oil
  •  1/4 tsp salt
  • Filling
  • 1/2 verza cabbage
  • 1 medium potato
  • 1/4 cup of emmental cheese
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp salt 
  • 1/2 tbsp olive oil
  • 1/2 tbsp butter
  • 2 cloves of garlic (one finely chopped)
  • 1 small scallion
  • pepper to taste (optional)
  • 1/2 tsp coriander (optional) 
* You can substitute frozen phyllo or brisee dough and skip the dough preparation, if you are in hurry.


  • Prepare the dough: mix all the dough ingredients together and knead until smooth and elastic (about 7-10 minutes). Make a ball and refrigerat for about 30 mins. 
  • In the meanwhile, prepare the filling. Cook the potato (boiled or steamed) and mashed it. Cut the cabbage in medium-small pieces and wash it. Crush 1 clove of garlic, finely chop the scallion and cook them in the oil/butter mix until golden brown, then add the cabbage and cook until tender (about 10 mins). Mix cabbage and potato with the other ingredients.
  • Pre-heat the oven to 350°F.  

  • Cut the dough in a half and roll it very thin. Place half of the filling in the center and wrap it with the dough as many times as the dough's length allows. It was twice for me but it depends on the thickness. Place the rolls in a oiled oven pan and bake for 25-35 minutes, until golden on top and serve hot. 





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Miz Helen said...

Just stopping by from Tuesday Twister. Your cabbage Strudel is great. I have copied the recipe and will try it soon. Thank You...

Matilda said...

Welcome Helen, and thanks! I visited your blog and it is great, I will try to make some canned vegetables myself.

Sweet and Savory said...

I love this cabbage strudel. I am a big cabbage fan. I hope, we will see me making this, in the near future.

Thanks for adding this to My Meatless Mondays. It is a wonderful addition.

Anonymous said...

Looks like a great way to use cabbage other than the traditional Cabbage Roll.

I too will be giving this recipe a try in the future!