1 bunch of leeks, 3 medium carrots, 1-1 cup mushrooms
and cabbage, 2 large slices of bread, 2 eggs, 2 tablespoons sour cream, 1 teaspoon salt, 2 cloves of garlic, 1/2 teaspoon of marjoram and ground black pepper each, dash of grated ginger and nutmeg, 1 bunch of parsley, 2 packages of strudel leaves (8 leaves)
2 teaspoons breadcrumbs
4-5 tablespoons oil
Peel all the vegetables. Slice thinly the onion, into short sticks the carrots, mushrooms and cabbage. Soak the bread in cold water, squeeze thoroughly. Mix the eggs with the sour cream until smooth, add the vegetables and the bread. Mix well. Add salt, crushed garlic, marjoram, ground black pepper, ginger, nutmeg and the finely chopped parsley. On a wet dish cloth, place 4 strudel leaves on top of each other, sprinkling breadcrumbs and some oil between them. Place half of the vegetable filling along a line on one side of it. Use the cloth to roll it into a cylinder. Place it on a lightly buttered baking sheet. Repeat with the other half. Brush the top with some oil. Bake in a pre-heated oven over medium heat (355 °F, 330 °F in air-convector ovens) for about
45 minutes. Serve it alone or as a side dish to other traditional, saucy type dishes.
Preparation time: 1 hour 30 minutes
One serving: 1953 kJ/467 kcal