Print Recipe
Crispy Potato Strudel
Course Side Dish
Cuisine Vegetables
Servings
serves
Ingredients
Filling
Course Side Dish
Cuisine Vegetables
Servings
serves
Ingredients
Filling
Instructions
  1. Melt the butter in a large non-stick frying pan over a medium heat. Add the garlic, thyme and caraway seeds and stir-fry for 2 minutes.
  2. Add the cabbage, onions and stock and cook for 5 minutes, stirring occasionally. Add the potato and simmer over a low heat for 10 minutes, stirring occasionally. Leave to cool for 15 minutes, then stir in the cheese and corn.
  3. Preheat oven to 190c. Lay a sheet of filo pastry on a piece of grease proof paper. Keep the remaining pastry covered with clear plastic wrap. Brush the filo with a little melted butter and sprinkle with 4 teaspoons breadcrumbs. Layer another sheet of pastry on top; brush with butter and sprinkle with more breadcrumbs. Continue layering until all the pastry and breadcrumbs are used.
  4. Spoon the filling onto the pastry using a slotted spoon to drain off any excess liquid. Spread the filling to within 5 cm of the edge. Brush to edge with cold water.
  5. Holding a short edge of the layered pastry, roll it up around the filling Swiss-roll style. Fold the ends under to seal. Put the roll on a large baking tray, seam side down. Brush with remaining butter and sprinkle the caraway seeds on top.
  6. Bake for 25 minutes, or until the pastry is crisp and golden. Put the baking tray on a wire rack to cool strudel slightly. Serve Sliced, with light sour cream and salad.
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