Cabbage Carrot Rollspinwheelsstrudel Food

SAUTEED CABBAGE AND CARROTS

Steps:

• Heat canola oil in a saucepan over medium heat. Add onion and cook until soft. Add ginger and garlic, cook for about 1 minute, stirring frequently. Add carrots, cabbage, salt and black pepper; Cook for 10 minutes, stirring occasionally. Next add the vinegar and stir to combine. Remove from heat. Serve warm.
• Notes: I prefer the cabbage to be crisp but if you prefer it to be softer you can add about 1/4 vegetable or chicken stock, and cook for an additional 10 minutes or until it is the texture that you desire. If using stock, be sure to adjust the amount of salt in the dish since stocks do tend to have sodium.

CABBAGE-CARROT CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Dissolve bouillon cubes in water in a large pot over medium-high heat. Cook cabbage and carrots in the seasoned water until tender, 20 to 30 minutes. Drain, reserving 1/2 cup of the cooking liquid. Transfer cabbage and carrots to an 8x11-inch casserole dish.
• Melt butter in a saucepan over medium heat. Stir flour into melted butter until hot, about 1 minutes. Pour reserved cooking liquid and milk into the flour mixture; stir until smooth. Add cheese to milk mixture; cook and stir until cheese is melted and the mixture is smooth and thick. Pour cheese sauce over cabbage and carrots; stir to coat. Season with paprika.
• Bake in preheated oven until hot and bubbly, 20 to 30 minutes.

CREAMY SAVOY CABBAGE WITH CARROTS

Steps:

• Pull off any tough outer leaves from the cabbage and discard. Cut in half, then remove the hard inner core. Rinse the leaves, then shred as finely as you can. Cut the carrots into fine, thin strips or grate in the food processor.
• Bring a pan of water to the boil and add the cabbage and carrots. Boil for 6 mins until just tender, then drain. Return to the hot pan and add the butter and cream. Season with pepper, and salt if you like, add the nutmeg and stir well to coat. Pile into a serving dish and serve immediately.

CABBAGE-CARROT ROLLS/PINWHEELS/STRUDEL

Steps:

• Defrost puff pastry sheets in refrigerator.
• In a large frying pan, saute onion in oil on medium-high heat until soft and just turning brown.
• Add cabbage, carrots and mix well. Season with salt, dill, caraway seeds.
• Continue to cook until all vegetables are soft, about 10 minutes.
• Let vegetables cool.
• Roll out pastry dough until pretty thin. Place veggies on the dough, leaving about a 1" margin around the edges.
• Roll up, jelly-roll fashion, and seal the open ends.
• Place on baking sheet, seam side down. (I like to line my sheets with parchment paper, esp since the filling might leak.).
• Repeat with other sheet of puff pastry dough.
• Bake at 400F for about 25 minutes, or until the tops are golden-brown.
• Slice with a serated knife.
• Enjoy!