Cabbage Strudel and Paprika Ice Cream
While I am still on my Hungarian cooking kick, I offer you two desserts: one traditional, the other, not so much.
This my entry for Sugar High Friday 23: Surprise Inside, which is run this month by Alanna of A Veggie Venture. Finding cabbage inside a dessert strudel is not surprising to Hungarians or their descendants, who are used to the strange versatility and fabulous flavor range of that particular leafy green, but it sure seems to surprise everybody else. Paprika ice cream, well, that surprised even me.
Paprika Ice Cream
1 1/2 C heavy cream
1 C milk
1/2 C sugar
1 vanilla bean
1/4 C sweet Hungarian paprika
Pour the heavy cream into a saucepan. Slice the vanilla bean in half, the long way, and scrape the seeds out into the heavy cream, then throw the rest of the bean in after them. Add the paprika and sugar and bring almost to a boil, then let steep, covered, until the flavor is strong enough for you. Chill, then whisk in the milk and put through your ice cream maker as per its instructions.
1 medium cabbage
3 tbsp sugar (or more to taste)
2 tsp cinnamon (or more to taste)
The cabbage is prepared much the same way as it was for my cabbage-stuffed peppers, but with more cinnamon and sugar, and more focus on caramelizing the cabbage when sauteing it.
Pull off the most wretched outer leaves of the cabbage, and rinse the rest. Chop it up into chunks that your food processor can handle, but remember to remove and toss out the core. Grind pretty finely in your food processor.
Mix the ground cabbage with plenty of salt and leave covered in your fridge for at least two hours. The point here is to allow the salt to draw some water out of the cabbage. Once that’s done, you rinse off the salt and squeeze as much water as you can out of the cabbage.
Saute the cabbage in a saucepan with some olive oil, along with the sugar, cinnamon, and salt and black pepper to taste. You are basically trying here to caramelize the cabbage. Be patient, it will all work out.
Lay out a few sheets of phyllo, brushing melted butter on each before laying the next on. Spread a line of the cabbage on it, the long way, and roll up as in the first method described here.
Bake at 400º for about 30 minutes or until done.