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Cabbage and onion shortcrust strudel

Alice - RicetteVegolose

Ingredienti
  

For the whole vegan pate briseè (shortcrust pastry)

  • 200 g whole spelt flour or whole wheat flour
  • 1 pinch of salt
  • 1 pinch of baking soda
  • 50 g of extra virgin olive oil
  • cold water

For the cabbage and onion filling

  • 1/2 cabbage
  • 1 yellow onion
  • extra virgin olive oil
  • fresh thyme
  • salt pepper to taste

To finish

  • 3 tablespoons water
  • 1 teaspoon poppy seeds
  • a pinch of turmeric powder optional
  • a drizzle of extra virgin olive oil

Istruzioni
 

  • Let's start with the cabbage and onions filling. Chop the onion finely and cut cabbage into thin stripes (for this purpose I used the mixer).
  • Put the onion in a pan with a drizzle of olive oil and a little water, put it on the stove over medium heat. When the onion becomes soft add the cabbage stripes. Season with salt and pepper and cook covered with a lid for about 15 minutes. Check often just to make sure that the vegetables don't dry out too much, if it happens add a little water.
  • Let's now prepare the vegan briseè. Mix the dry ingredients (flour, salt, baking soda). Put the oil in the middle and knead quickly adding cold water enough  to get a smooth dough. Let the dough rest in the fridge.
  • Meanwhile the cabbage and onions mix will be done so turn the heat off, remove the lid and add the fresh thyme, stir and let it cool.
  • Once the vegetables have cooled down you can turn on the oven to 180°C (365°F) and make the strudel.
  • Take the briseè out from the fridge and knead it briefly; roll it out rather thin, about 2-3 mm, and put the cabbage and onions filling in the center leaving free a 2-3 cm space all around.
  • Close the strudel and place it on a baking tray covered with baking paper.
  • Combine well water, oil, turmeric and poppy seeds; brush the surface of strudel with this mixture and bake it cook for 25-30 minutes, until the crust becomes golden brown.

Note

You can serve the strudel straight from the oven, but also room temperature is great; the crust keeps crispy and the filling releases all its flavor.
If you don't have turmeric for finishing, you will have a good result with a simple mixture of water and oil, instead of traditional milk or egg brush. The seeds, soaked in this mixture, will remain on the strudel surface even when you'll cut it into slices.