Coming from a German family, Potato Strudel has been a favorite for years, especially around the holidays. While my grandma has the “original recipe,” my mother and two aunts have each modified the recipe to accommodate their tastes (each playfully boasting the superior strudel).  I have attempted my own modification with a dramatic twist – substituting cabbage for the dough. The result was quite delicious. Here is the recipe for a small batch.

Ingredients:

• 1 – Head Organic Cabbage, Cleaned and Cored
• 1 – Pound Grass-Fed and Finished Raw Ground Beef
• 1 – Pound Chopped Organic Onions
• 1 – Pound Shredded Organic Potatoes (russet works best, but I used red for this recipe)
• 4 – Cloves Minced Organic Garlic
• 1 – Pastured Organic Egg
• Sea Salt, Pepper, and Red Pepper Flakes to Taste
• Splash of Organic Milk
• 1 – Bottle Organic Pale Beer (I used Peak Organic Simcoe Spring Ale)

Directions:

1. Place cabbage in a large pot of boiling water until about 12 leaves fall off (retrieve one at a time)
2. Cut hard stem off of 12 leaves, lining the bottom of a dutch oven or other pot with stray pieces of cabbage (and/or extra leaves)
3. In a large mixing bowl, combine well the onions, potatoes, beef, egg, garlic, milk, and seasonings to taste (we Germans like to mix it with our hands)
4. Place appx 1/4 cup mixture inside of cabbage leaf and roll up (repeat 10-12 times)
5. Place rolled leaves in two layers inside dutch over or other stove top pot (I fit 10 rolls in my ceramic dutch oven)
6. Set aside any left over leaves or filling to make cabbage pot stickers (directions below)
7. Place any extra cabbage pieces inside pot to fill up gaps
8. Pour beer over rolls until full
9. Simmer on stove for at least 1 hour
10. Serve hot with a dollop of mustard sauce, sour cream, or your favorite (organic) topping

Pot Sticker Style:

1. Follow directions 1-4
2. Heat frying pan with at least a tablespoon of oil or butter
3. Brown several rolls in oil on both sides  – do not overcrowd
4. Add beer to fill up about 1/2″ in pan and bring to a boil
5. Simmer for about 30 minutes or until cooked through
6. Serve hot with a dollop of mustard sauce, sour cream, or your favorite topping

Reheat by following Pot Sticker Style directions

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Scripture quotations taken from the NASB.

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© 2017 Mischelle Sandowich
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