Bohemian Vegetable Strudel

Ingredients

Flour 250 g

Salt 1/2 tsp

Butter 150 g

Vegetable oil 10 ml

Cabbage 1500 g

Smoked chicken (breast) 150 g

Onion 100 g

Cumin 2 tsp

Ground black pepper 1/4 tsp

For the dough, measure out the flour, sift it onto a work surface, season with salt, and make a well in the center. Pour in half a cup (125 ml) of warm water. Lightly mix the water with some of the flour to prevent it from spreading during further kneading.

Melt the butter separately; it shouldn't be too hot. Pour it into the same well. You can use margarine instead of butter, if desired. Gently mix the liquids with the flour using your hands until the dough comes together.

Now comes a very important step: knead the dough for at least 10 minutes. Form the finished dough into a ball, coat it with vegetable oil, cover with a napkin or plastic wrap, and set aside. Let it rest for half an hour at room temperature.

Peel the outer leaves from the cabbage, divide into several pieces, and shred finely. Cut the smoked brisket into small pieces. Peel and finely chop the onion separately.

Take a deep frying pan or saucepan large enough to hold all the shredded cabbage. Melt a tablespoon of butter, fry the brisket pieces, and add the onion. Fry everything together for 3-4 minutes, then add a teaspoon of caraway seeds.

 Add the cabbage, season with salt and pepper to taste, stir, and simmer for another 10-15 minutes with the lid open.

Roll the dough as thin as possible. Now carefully insert your hands under it and stretch it outward with the backs of your hands until it becomes translucent. Be careful not to tear the dough.

Trim any thick edges of the dough. Brush the dough with melted butter and spread the filling over it in a thin, even layer. Fold the edges over the filling.

Carefully roll it up, trying to make it quite tight. Place the strudel seam-side down on a greased or parchment-lined baking sheet.

Brush the top with butter and sprinkle with caraway seeds. Bake in a preheated oven at 200°C (400°F) for 30-40 minutes. Let the finished strudel cool slightly. It's easier to cut and tastier to eat when warm.

Enjoy!