White Cabbage and Mushroom Strudel

This savory cabbage and mushroom strudel makes a great lunch or dinner recipe.


Prep Time: 15 mins
Cook Time: 30 mins
Yields: 4


  • For the Dough:
  • 2 cups all-purpose flour
  • 2 tablespoons olive oil
  • pinch of salt
  • 1 teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • 150ml warm water
  • For the Filling:
  • 1/4 white cabbage, diced
  • 3 cups sliced mushrooms
  • 2 bay leaves
  • 1 tablespoon olive oil
  • 1 teaspoon oregano
  • 1 teaspoon rosemary
  • salt and pepper, to taste
  • 1 tablespoon melted dairy-free butter


  1. Preheat oven to 180°C and line a baking tray with parchment paper. In a large mixing bowl combine flour, oil, salt, baking soda, vinegar and water. Use your hands to knead into a pliable dough. Place the dough in a bowl, cover with a kitchen towel, and leave it to rest in a warm place for 30 minutes.
  2. Meanwhile prepare the filling. In a large pot over medium heat add cabbage, mushrooms, oil, bay leaves, oregano, rosemary and season to taste. Sautee for 20 minutes or until cabbage is soft. Remove away from the heat and let cool.
  3. Place the dough on a kitchen towel dusted with flour. Using a rolling pin, roll it out as much as possible. Use your hands to carefully pull out the dough, until it is about 3mm thin. Spread cabbage filling evenly across. Roll the dough to form a classic strudel shape and seal the edges well. Brush strudel with melted butter and transfer onto the prepared baking tray.
  4. Bake for 25–30 minutes until golden. Cut into slices, serve and enjoy!

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