Cooking meat strudel, German cuisine. German strudel with meat and cabbage: a step-by-step recipe for a delicious dish

I generally adore delicious stewed cabbage, and if it also comes with meat, and potatoes to boot, plus steamed dough rolls instead of bread, it’s a complete dinner!

Want to know how to make strudli? This is not an apple roll, but a completely different recipe, and very original and tasty! Strudli with potatoes, cabbage and meat is a hearty second course.

I always thought that strudel is a sweet roll with a filling, usually apple, crispy, tender, in powdered sugar - the signature dessert of Austrian confectioneries! But an amazing thing turned out: it turns out that strudli, or shtruli, were originally a second course!
There are many recipes for strudel: with meat and cabbage, with potatoes, with chicken. The most correct and satisfying option is pork with potatoes and sauerkraut. I replaced it with fresh one, since the sauerkraut had already been eaten.

For the struli test:

• 1 glass of kefir;

  4 cups flour;

  A pinch of salt and soda.

First, let's prepare the dough.

There are different dough options for strudel: yeast, dumplings and kefir. I chose kefir dough on the advice of a friend who tried all three options and said that kefir strudel dough is the softest and most delicious.

1. Sift flour into a bowl, beat in an egg, pour in kefir, add soda to it (kefir will extinguish it), salt and knead the dough so that it is soft, but does not stick to your hands. Place the dough in a warm place for half an hour.

Cut the meat into pieces and fry in vegetable oil. If you have a cauldron in which you cook pilaf or basma, this is an ideal vessel for preparing shtruli. If not, fry it in a frying pan, and simmer it in a deep non-stick pan.

If you fried it in a frying pan, transfer it to a deep saucepan, add a glass of water, and cover with a lid. Next, add ingredients as they arrive.

Meanwhile, chop the cabbage, add it to the mix, and mix. Cover with a lid and let it continue cooking while we peel the potatoes.

Salt and pepper to taste. No need to stir.

Divide the dough into 2 parts, roll each part in turn into a rectangle, roll out very thinly - so that the dough is visible through! I didn’t take this into account and rolled it out thick - 3 millimeters, so the rolls turned out thick and similar to dumplings.
Place the fried onions on the dough, trying to keep the oil in the pan.

Cover with a lid and do not open for 30-40 minutes, no matter how curious it may be! Because if you lift the lid, the strudel will turn out edible, but not as tasty as it should be. It’s not for nothing that another name for the strudel recipe sounds like “don’t open the lid.” And if you are really interested in how strudel is prepared, you can cover the pan with a transparent lid.

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Ingredients:

• Potatoes - 4-5 pcs.
• Onion (large) - 1 pc.
• Carrots - 1 pc.
• Meat - 300 g
• Vegetable oil
• Ground black pepper
• Spices (thyme, bay leaf)

For the test:

• Flour - 2.5 tbsp.
• Water - 0.75 tbsp.
• Egg - 1 pc.
• Salt - a pinch

Strudel is made from a thin layer of dough rolled into a roll. As a rule, this is a dessert dish with a sweet filling. But snack bar strudels are also prepared, for example, with potatoes and pieces of meat - an excellent option for a full dinner.

Strudel dough with meat and potatoes is prepared in different versions. Most often made from water, eggs and flour - like dumplings. They also use milk, kefir or make yeast dough, then the finished dish turns out more airy.

How to cook strudels with meat and potatoes - recipe with photos step by step

Prepare the ingredients

First, knead the dough from flour, water, eggs and salt. It should be soft, but not stick to your hands at all. Cover the dough with a napkin and leave it until it ripens.

You can use any meat in the dish: pork, lamb, chicken. It all depends on your preferences. Cut the meat into small pieces and place in a frying pan hot with vegetable oil. Fry, stirring, for 20 minutes.

Transfer the fried meat to a deep saucepan. Pour the resulting fat here.

Wash the potato tubers, remove the peel and cut into cubes.

Place a layer of potatoes on top of the meat. Add some salt.

Then comes a layer of onion, peeled and chopped. Just take half of the onion, the second part will go into the roll.

Grate the carrots on a coarse grater and also place in the pan.

Fry some chopped onion in vegetable oil until light golden brown, cool.

Roll out the soft dough into a thin layer and place the prepared onion on it.

Roll into a tight roll and cut crosswise into 3-4 cm portions.

Pour water into the pan so that it covers the potatoes. Place on top of the strudel. Add salt, pepper, spices. Cover the dish with a lid, place it on the stove and simmer over low heat for 35 -40 minutes.

Meat strudel with potatoes is ready! All that remains is to place the dish into portioned plates, decorate it with herbs and delight your loved ones with delicious food.

Strudel with meat and potatoes in a slow cooker

Place 3 cups of flour in a bowl. Make a hole in it, into which pour a glass of milk, a tablespoon of vegetable oil and one egg. Knead soft dough. Dust with flour, roll it into a thin layer, place the sauteed onion on top and roll the dough into a sausage.

Cut the meat into cubes, fry it in a slow cooker, setting the “Fry” mode for 20 minutes. After the specified time has passed, place the peeled and cut potatoes into the multicooker bowl. Next, add the chopped onion and carrots. Lastly, add the strudel pieces. Salt the dish to taste, add spices at your discretion. Pour 1.5 - 2 glasses of water and cook the meat strudel with potatoes in the “Stew/Stew” mode for 1 hour.

Kefir strudels with potatoes and meat

To prepare strudels, mix a glass of kefir with a teaspoon of soda. Wait 3 -5 minutes for the ingredients to react. Then add salt, egg and enough flour to form a soft, pliable dough. Place minced meat (about 300 grams) fried with chopped onion on a thinly rolled sheet of dough, add salt and ground black pepper to taste. Fill a saucepan or cauldron halfway with peeled and chopped potatoes, place meat strudels on top. Add salt, seasonings (bay leaf, thyme, oregano). Pour cold water and place the dish on low heat. After 40 minutes the strudels are ready.

Strudel with meat and potatoes in the oven

Strudels with meat and potatoes can be cooked in the oven. Yeast is used for the dough, from which the dough is first prepared.

Dissolve 30 grams of fresh yeast in half a glass of warm water, add a tablespoon of sugar and leave the mixture for 15-20 minutes until it starts to foam. Add flour (0.5 -0.7 kg), 50 grams of melted butter, one egg, water to the dough. Knead the yeast dough. Roll it out thinly, brush the surface with melted butter and roll it into a roll. Place the meat fried with onions and carrots on a baking sheet. Then peel the potatoes and cut them into quarters. Next, cut the strudel into small pieces. Salt the dish to your taste, add seasonings, cover with foil and place in the oven for 1 hour. Bake strudel with meat and potatoes at 180 degrees.

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

Everyone who has tried the classic German strudel with meat and cabbage falls so in love with this hearty and original second dish 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 is 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: we cook at home with pleasure

For a classic strudel, we need a pork rib.

For steamed rolls, you need to knead a dough that is tender and at the same time quite dense and flexible, which will not stick to your hands. For this we need half a kilo of flour, two eggs and 200 ml of kefir and the same amount of sour cream. To make the dough tender, add a little soda (not slaked) to the mixture - it will be perfectly quenched in kefir. Just before adding kefir to the dough, pour soda into it (less than a teaspoon), mix and wait for the reaction. As soon as the kefir sizzles and rises, pour it into the 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 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: in the preparation of strudel according to the original recipe, only animal fat is used. Therefore, we will need a small piece of lard and the same amount of peritoneum. We cut all this into thin slices. Place the lard in a deep cauldron and melt over low heat.

As soon as the pieces of lard are rendered by half, add the smoked peritoneum and fry until caramelized. Next, catch the pieces on a plate and set them aside.

Turning up the heat, throw the meat into the cauldron and fry for 10 minutes, then add the lard and peritoneum from the plate. The meat needs to be browned - but don't get too carried away with this process. Pour water into the half-brown meat so that it covers half the contents of the cauldron, turn the heat to low and begin to simmer the meat for 20 minutes. During this time, cut two medium onions into half rings and send them to the meat. After this, the cauldron is covered with a lid, and we move on to the next stage of preparing such a wonderful dish as German strudel with meat and cabbage.

In order for the taste of the dish to be as close as possible to the classic one, we will need both fresh and sauerkraut. We took one medium head of fresh cabbage and finely chopped it. We had 600 grams of sauerkraut. Place fresh and sauerkraut in a cauldron, add salt and pepper to taste (at least 10-12 black peppercorns) and mix thoroughly 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 for good reason, because it is the steamed rolls, which have absorbed the aroma of cabbage and meat, that give the dish piquancy, originality, and completeness. Divide the dough that has been left overnight into parts, roll out each part with a rolling pin, and cut into strips. Each strip should be thoroughly coated with vegetable oil and rolled into a tight roll. Place the rolls on boards or baking sheets, cover with a towel and let rest for 30-40 minutes.

At this time, we move on to the next stage of preparing our dish “German strudel with meat and cabbage”: to do this, take three or four medium potatoes and cut them into cubes, throw them into the cauldron, mix so that the potatoes are at the bottom. Cover the cauldron with a lid.

As we already mentioned, the classic German strudel with meat and cabbage is steamed rolls. That is, during cooking, the dough should not touch water - processing should take place exclusively through steam. We made a dough out of bamboo skewers, on which we laid the 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 finished 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 a finely chopped large onion in it until golden brown - we will pour this aromatic frying over our steam rolls before serving.

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

Bon appetit!

Strudli is a German dish consisting of steamed buns, or rather, steamed buns over a good main course of meat, cabbage and/or potatoes in various combinations. To prepare German strudels, you need a deep cauldron-type dish; they also turn out well in a multicooker bowl and deep frying pans; I came across options in a duck pot and a stewpan.

Strudli are rolled into rolls with or without filling. The dough for strudel can be yeast or yeast-free and is kneaded with water, kefir or milk. In today's recipe I will prepare dough for strudel with yeast on kefir, and the main dish will be made from meat with sauerkraut.

Ingredients

For the strudels:

• flour - about 2 cups
• kefir - 1 glass
• vegetable oil - 1 tbsp. into the dough
• oil to taste - 2 tbsp. for the dough
• dry yeast - 1 tsp.
• salt - 1 pinch

For the sauce:

• pork
• onion - 1-2 heads
• sauerkraut - 0.5-0.7 l
• oil - for frying
• salt and spices - to taste

Making sauce with meat and cabbage

1. Chop the onion and fry in oil, lightly salt.
2. Cut the pork pulp into cubes, for example, like goulash, and place in a frying pan with the onions.
3. Simmer the onion and meat together for a few minutes. When the pieces are fried and sealed, add sauerkraut or pickled cabbage.
4. Simmer vegetables and meat over medium heat for 30-40 minutes. Then add hot water or broth before adding the strudel.

Cooking strudel

1. Knead the dough from kefir with vegetable oil and flour with yeast, sugar and salt. Leave it to rise, covered with a towel.
2. During this time, the dough with rapid yeast will rise 1.5-2 times.
3. With oiled hands, stretch the dough into a thin layer, grease its surface well with vegetable or melted butter.
4. Roll the dough into a roll and leave to rise for another 10-15 minutes.
5. To prevent the dough from drying out, it needs to be covered. It is convenient to do this simply with a large bowl, salad bowl or dome lid for cooking in the microwave.
6. Then cut the roll crosswise into pieces 3-5 cm long, place them on the cabbage with meat at a distance from each other, because they will increase in size.
7. Cook the strudel, covered, over medium simmer.
8. The cooking time for strudels depends on the size of the pieces, such as those in the photo were steamed for 45 minutes. At the same time, I boiled several potatoes for garnish. for those who wish.

Lush, satisfying in a rich, flavorful sauce. German strudli is ready.

Most of us are accustomed to the fact that strudel is a sweet dish filled with apples, cherries or other berries. In fact, in addition to sweet strudel, there is another variety in German cuisine - snack strudel. Strudels with meat and potatoes or cabbage are very popular among Germans. They are small rolls of dough filled with fried onions, with or without minced meat. Unlike sweet strudel, snack bars are not baked in the oven, but stewed on the stove. The result is a delicious dish for lunch or dinner. If you want to add variety to your home menu, then German strudels with meat and potatoes, the recipe and photos of which you will find in this material, are just what you need. Using a multicooker will help make the process easier.

What kind of dough is needed for strudels?

There are several options for preparing strudel dough. We present a few basic ones, and you choose which one to prepare German strudels.

• On the water. It will require 2.5 cups of flour, 3 cups of water, one egg and a pinch of salt. It’s the easiest way to prepare: you need to knead it, leave it to “rest” for half an hour, and roll it out into a thin layer. A thin layer of filling is placed on it. The dough is rolled into a roll and cut into pieces.
• On kefir. It is considered the most tender and soft. Pour a small spoon of soda into a glass of kefir, stir, wait 5 minutes. Add a pinch of salt and an egg. Now add flour little by little and knead the dough. Next, proceed in the same way as with the dough according to the previous recipe.
• By leaps and bounds. It’s a little more difficult to do, but it’s what’s traditional. It is from this that it is correct to prepare German strudels. Mix one and a half glasses of water with three tablespoons of vegetable oil. Add 2 teaspoons of sugar, a teaspoon of salt, and half a teaspoon of soda to this liquid. Separately, mix 3.5 cups of flour with 2 tablespoons of dry yeast. Pour into water and oil, knead the dough. Place in a warm place for a couple of hours until it rises. Punch down and start making classic German strudels with meat and potatoes.

If you wish, you can buy ready-made yeast dough in the store, just not puff pastry.

Recipe for snack strudels

The photo clearly shows that snack strudels are very different from the usual pie with fruit and berry filling. Rather, they resemble dumplings, only rolled into a roll. Meat and potatoes are used not as a filling, but as the main ingredients of the dish, full “partners” of strudels. The optimal way to prepare such a dish is stewing.

What do you need:

• strudel dough – 0.5 kg;
• potatoes – 1.5 kg;
• pieces of meat (beef, pork, chicken, turkey) – 0.5 kg;
• minced meat (optional) – 0.25 kg;
• onions – 0.2 kg;
• vegetable oil - how much will be needed;
• salt, spices - to taste.

How to cook:

1. Peel the potatoes and cut into small cubes.
2. Cut the meat into small pieces.
3. Peel the onion and chop finely.
4. Fry the onion until soft.
5. Roll out the dough.
6. Lubricate it with oil and onions. Sprinkle with minced meat if desired.
7. Cut into circles.
8. Heat the oil in a thick-bottomed saucepan or cauldron. Add pieces of meat and fry over medium heat until golden brown.
9. Place potatoes on top of the meat and rolls on top. Salt and season each layer.
10. Pour in some water and cover the cauldron with a lid. Reduce heat and simmer until vegetables are cooked.

The result of your efforts should be the dish shown in the photo or identical to it.

As already mentioned, you can cook strudels with meat and potatoes in a slow cooker. To do this, onions and meat are fried in the “Frying” or “Baking” mode, then stewed. German strudels with meat and cabbage are made using the same principle, you can also see them in the photo.