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Savory Corned Beef & Cabbage Strudel




Ingredients:


Filling:

1 pound cooked corned beef brisket

1-1/2 cups steamed cabbage



Dough:

3 cups almond flour sifted

3 tablespoons baking powder

1/8 cup xanthan gum

9 tablespoons coconut flour

2 tablespoons apple cider vinegar

3 eggs, whisked

3 tablespoons water


Directions:

Roll out the dough until it is about 1/4" thick. It's easiest when you have parchment paper underneath.

Make cuts on an angle, about 1" wide as shown below. You will fold these up like a "braid" to seal the strudel in





Layer the corned beef and steamed cabbage down the middle. Seal up the folds by laying them one on top of the other.







Pick up the strudel in the parchment paper and lay right on your sheet pan so as not to break the strudel apart.

Press down gently. Bake at 350 degrees Fahrenheit for 30 minutes.

Allow the strudel to rest for 15 minutes before removing from the sheet pan.



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