European Recipes: Apple Strudel, Wiener Schnitzel & Red Cabbage
Recipes in this Video
Apple Strudel, originating from Austria, is a beloved pastry that showcases the region's rich culinary traditions. Traditionally made with tart apples, it's a symbol of comfort and home, often enjoyed during family gatherings and celebrations. Today, its popularity has spread globally, with many variations emerging, including different fruits and fillings, yet the classic version remains a favorite.
Ingredients
- ●apples
- ●puff pastry
- ●sugar
- ●cinnamon
- ●raisins
- ●breadcrumbs
- ●lemon juice
- ●vanilla extract
- ●egg
- ●butter
- ●powdered sugar
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Peel and core the apples, then slice them thinly.
- 3Mix the sliced apples with sugar, cinnamon, lemon juice, and raisins in a bowl.
- 4Melt butter in a skillet over medium heat and toast breadcrumbs until golden, about 3-4 minutes.
- 5Combine the toasted breadcrumbs with the apple mixture.
- 6Roll out the puff pastry on a floured surface until thin and rectangular.
- 7Spread the apple mixture evenly over the pastry, leaving a border.
- 8Fold the edges of the pastry over the filling and roll it up tightly.
- 9Place the strudel seam-side down on a baking sheet lined with parchment paper.
- 10Brush the top with beaten egg for a golden finish.
- 11Bake for 30-35 minutes, or until golden brown and flaky.
- 12Remove from the oven and let cool slightly before dusting with powdered sugar.
- 13Slice and serve warm, optionally with vanilla ice cream.
Ingredient Alternatives
puff pastry
Healthier: phyllo dough
Cheaper: homemade dough
Phyllo dough is lighter and can be lower in calories.
sugar
Healthier: honey
Cheaper: brown sugar
Honey adds natural sweetness with fewer calories.
raisins
Healthier: dried cranberries
Cheaper: chopped apples
Cranberries add tartness, while chopped apples enhance flavor.
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil offers a dairy-free option with a unique flavor.
Techniques
Equipment
Also Known As
Wiener Schnitzel, originating from Austria, is a beloved dish made from breaded and fried veal. Traditionally served with lemon and parsley, it reflects the country's culinary heritage of simple yet flavorful preparations. Today, variations exist worldwide, often using chicken or pork instead of veal, making it a popular choice in many cultures.
Ingredients
- ●veal cutlets
- ●all-purpose flour
- ●eggs
- ●bread crumbs
- ●salt
- ●black pepper
- ●lemon
- ●butter
- ●vegetable oil
- ●parsley
Instructions
- 1Pound the veal cutlets to about 1/4 inch thickness using a meat mallet.
- 2Season both sides of the cutlets with salt and black pepper.
- 3Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs.
- 4Dredge each cutlet in flour, shaking off excess.
- 5Dip the floured cutlet into the beaten eggs, ensuring it's fully coated.
- 6Press the egg-coated cutlet into the bread crumbs, covering it completely.
- 7Heat a mixture of butter and vegetable oil in a large skillet over medium heat until hot.
- 8Add the breaded cutlets to the skillet, cooking for 3-4 minutes on each side until golden brown.
- 9Transfer the cooked schnitzels to a paper towel-lined plate to drain excess oil.
- 10Serve immediately with lemon wedges and a sprinkle of fresh parsley.
Ingredients
- ●1 medium red cabbage, thinly sliced
- ●2 medium apples, cored and sliced
- ●1 medium onion, thinly sliced
- ●2 tablespoons olive oil
- ●1/4 cup apple cider vinegar
- ●1/4 cup water
- ●2 tablespoons brown sugar
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●1/2 teaspoon ground cinnamon
- ●1/4 teaspoon ground nutmeg
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add the sliced onion and sauté until translucent, about 5 minutes.
- 3Stir in the sliced red cabbage and cook for another 5 minutes, stirring occasionally.
- 4Add the sliced apples to the pot and mix well with the cabbage and onions.
- 5In a small bowl, combine apple cider vinegar, water, brown sugar, salt, black pepper, cinnamon, and nutmeg.
- 6Pour the vinegar mixture over the cabbage and apples in the pot.
- 7Cover the pot and reduce the heat to low, allowing it to simmer for about 30 minutes, stirring occasionally.
- 8Check for tenderness; if the cabbage is not soft enough, continue cooking for an additional 10 minutes.
- 9Once cooked, remove from heat and let it sit for a few minutes before serving.
Equipment
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