Cabbage Vertuta (Coiled Savory Pastry)
A great recipe for vertuta made with stretched strudel dough! It's a Lenten pastry, and even without eggs or butter these coils turn out delicious. You can use any filling — mashed potatoes or fruit preserves, for example. The most important thing is to roll the dough out nice and thin. Vertuta is good served either warm or cold, and it's a great option for baking during Lent.
Vyuska
Recipe author
Cabbage Vertuta (Coiled Savory Pastry)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 %
6 g
Fats 13 %
6 g
Carbohydrates 74 %
34 g
211 kcal
GI:
6
/
0
/
94
- Pour vegetable oil into a heavy-bottomed skillet. Add the onion and sauté until golden. Then add the cabbage — your choice, fresh or sauerkraut. Add it to the onion and cook until the cabbage is tender. Take the skillet off the heat and let the cabbage cool a little. 2. Pour water into a deep bowl, add the salt, and stir until it dissolves. Pour in the vegetable oil and add the flour. Let the dough rest on the counter for about 30 minutes. 3. Divide the dough into 8 pieces and roll each one out very thinly. Brush the surface you're rolling on with vegetable oil. 4. Spread the filling over the rolled-out sheet and distribute it evenly. Roll it up into a log, then coil the log into a spiral. 5. Bake in the oven at medium heat for about 30 minutes.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Vegetable oil - 873 kcal/100g
- Sauerkraut - 19 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
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