Experience Vienna
Vienna Blog by the Schick Hotels and Restaurants
 

Recipe of the month November 2012

For your enjoyment…

Are you like me on weekends or special holidays or when you have guests? On those occasions I like to cook something very special, not the usual fare. Then I’m either spoilt for choice or nothing occurs to me. If even the most intensive search on the internet comes to nothing, or leafing through piles of cookbooks fails to offer a solution, try out our Recipe of the Month! 

From chefs of the Schick restaurants in Vienna, every month there will be a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to cook and enjoy at home!

In November 2012-recipe by Johannes Reiser – Chef at the decorated Restaurant “Das Schick”:

Essence of red cabbage with empanada of white cabbage

Ingredients for 4 servings:

1/2 l red cabbage juice (use prepared juice, or prepare 1 kg of red cabbage but with a bit more liquid than usual, season to taste, and strain juice with a hair sieve and cloth)
1/2 l beef bouillon
Port wine for finishing

Empanada of white cabbage:
Filling:

100 g white (green) cabbage – washed and very finely sliced
2 slices of bacon – diced into small cubes
2 shallots – diced into small cubes
1 clove of garlic – diced into small cubes
olive oil
1 tbsp. fresh, chopped parsley
salt
pepper

Dough (for approx. 20 pieces – cannot be produced in very small amounts):
120 ml white wine
100 ml water
50 ml olive oil
250 g all-purpose flour
1 egg yolk
salt
a pinch of cumin
some flour and egg yolk for finishing
oil for frying

Preparation:

Essence of red cabbage:
Bring red cabbage juice with bouillon to a boil, allow to evaporate a bit, then finish off with port wine.

Empanadas:
Filling:

Sweat diced bacon, shallots and garlic. Add cabbage, season, and simmer slowly for several minutes. Finally, add parsley. Drain. Chop if necessary – this results in a finer filling for the empanadas.

Dough:
Heat wine, water, oil and spices. Add flour and remove from stove. Add egg yolks and knead the dough until smooth. Shape into a ball and allow to sit (approx. 1/2 hour). Roll out dough, form into the desired shape and coat with egg yolk. Fill with cabbage mixture and fold dough together, carefully pressing together the edges of the dough. Fry in oil (succeeds best if the empanadas have been frozen!).

Prepare essence with empanadas as desired – as in our photo, for example.

We with you much success!