Red cabbage feta strudel with yoghurt-curry dip

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   For the filling, wash and drain the raisins. Clean the cabbage, wash, quarter and cut into strips from the stalk. Peel onion and garlic, dice finely.

2. 2

   Heat the oil in a pot. Sauté onion and garlic in it. Steam red cabbage for about 5 minutes. Deglaze with juice. Stir in the raisins, 1⁄2 tsp salt, 1 tsp sugar and 1⁄2 spread tsp cloves. Bring to the boil, cover and stew for about 30 minutes.

3. 3

   Peel, quarter, core and finely dice the apple. Stir into the cabbage and braise for about 30 minutes. Cool and drain if necessary.

4. 4

   Take the dough out of the refrigerator and let it rest at room temperature for about 10 minutes. Roast the pine nuts in a pan without fat until golden brown, take them out and chop them roughly. Crumble the feta. Mix the pine nuts, except for 1 tbsp, and the feta with the red cabbage.

5. 5

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Melt butter. Place 4 pastry sheets slightly overlapping to form a square (approx. 50 x 50 cm) on a damp tea towel and brush with some butter.

6. 6

   Place another 4 leaves on top and brush with butter. Place the remaining leaves in the middle and also brush with butter.

7. 7

   Spread the red cabbage filling on the lower third of the pastry sheet, leaving a small rim free. Whip the edges of the dough inwards. Carefully roll up the strudel using a tea towel. Place the strudel on the tray with the seam side down.

8. 8

   Spread with the rest of the butter and sprinkle with the remaining pine nuts. Bake in a hot oven for about 25 minutes.

9. 9

   For the dip, mix yoghurt and 1 teaspoon curry, season with salt and pepper. Remove the strudel, let it cool down briefly, then cut into slices. Add the yoghurt-curry dip.