SALT BEEF AND CABBAGE STRUDEL

Makes 2 strudels; each serves 5-6 as a side dish

Don’t get distracted by the combination of the words ‘strudel’ and ‘cabbage’ in the title – though it sounds strange it tastes amazing. Be patient and let the cabbage cook until it is super soft, crunchy cabbage is not what you are after here, the softness combined with the softened onions lends the dish a savory-sweetness balanced with the salty kick from the beef, the biggest tip I can offer is taste and taste again, adjusting as you go, so the filling achieves that perfect, sweet, salty savory balance.

• 2 tablespoons vegetable oil
• 1/2 teaspoon fine sea salt, plus more to taste
• 2 large (570g approximately) onions, peeled and chopped
• 1 small (800g approximately) head cabbage, finely shredded
• 1 teaspoon sugar
• ½ teaspoon caraway seeds
• Flaky sea salt and Freshly ground black pepper
• 1 kilo (2.2 pounds) pickled brisket (salt beef/corned beef)
• 1 recipe non-dairy rough puff pastry or 1 package non-dairy puff pastry defrosted
• 1 egg, beaten
• Caraway seeds for sprinkling

For Cabbage:

1. Heat a large pot or deep saute pan over medium-high heat. Add the oi, when the oil is shimmering, add the onions, sprinkle the onions with the salt, and cook until onions are very soft, about 8 minutes. Add the cabbage and sugar and stir to combine. Reduce the heat to low, cover, and cook until the vegetables are extremely tender about 30 minutes. Uncover and stir occasionally—every 5 minutes or so—and add a tablespoon or two of water to keep the vegetables from sticking, if necessary. Taste, and adjust seasoning with salt and pepper, and set aside to cool completely, can be made up to two days ahead and stored in an airtight container in the fridge until ready to use.

For the salt beef:

1. Place the salt (corned) beef in a dutch oven or in a slow cooker, cover the beef completely in cold water.
2. For stovetop; bring the water to a boil, then lower the heat to keep the water on a slow rolling boil and boil until the beef is super soft and falling apart 3-4 hours.
3. In a slow cooker, place the beef in enough water to cover and cook on high for 4-5 hours or low for 8-10 hours until beef is super soft and falling apart.
4. Remove beef from water, shred, and cool completely, beef can be made up to 2 days ahead and stored in an airtight container in the fridge until ready to use.

To assemble:

1. 1. Heat oven to 160℃ (325℉). Line a baking tray with baking paper, and set aside.
   2. In a large bowl, combine the shredded beef and cooked cabbage, taste, and adjust seasoning if needed.
   3. On a lightly floured surface, roll out the pastry to al large rectangle no more then ½ cm (¼ inch) thick. With a sharp knife, cut the defrosted puff pastry in half vertically, working with one half at a time. Place half the filling in one long mound off-center. Brush one long side of the pastry with beaten egg, bring the remind pastry over to cover the filling and seal up along the long edge, pinch the edges, transfer the strudel to the prepared baking sheet. Repeat with the second half of pastry, and remaining filling. Place the second strudel an inch apart from the first on the same tray.
   4. With a sharp knife cut a few air vents into the strudel and brush the top with beaten egg and sprinkle with caraway seeds. Bake for 45-50 minutes until golden and the pastry is cooked through. Serve warm. Strudels can be made up to a day ahead and reheated gently before serving.