Red cabbage strudel with apples and walnuts

Name: Red cabbage strudel with apples and walnuts
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 10
Ingredients: 1 small head red cabbage (about 1 kg); 200 g red onions; 1 TABLESPOON clarified butter; 5 Bay leaves; 2 Cinnamon sticks; 4 Juniper berries; 2 Star Anise; 4 Cardamom Capsules; 5 Allspice seeds; 275 ml dry red wine; 8 TABLESPOONS Cider vinegar; 7-10 Tbsp Salt; 2-3 TABLESPOONS Sugar; 250 g + 1 tablespoon of flour; 3 TABLESPOONS Oil; 1 egg (size M); 750 g Pork tenderloin; 2 Branches of rosemary; 1 Onion; 70 g Butter; 250 ml Vegetable broth; 225 g Currant Jelly; 75 g Walnut kernel halves; 2 (approx. 400 g) Apples; 7-10 Tbsp Breadcrumbs; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; 1 clean dish towel

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 10

1 small head red cabbage (about 1 kg)
200 g red onions
1 TABLESPOON clarified butter
5 Bay leaves
2 Cinnamon sticks
4 Juniper berries
2 Star Anise
4 Cardamom Capsules
5 Allspice seeds
275 ml dry red wine
8 TABLESPOONS Cider vinegar
7-10 Tbsp Salt
2-3 TABLESPOONS Sugar
250 g + 1 tablespoon of flour
3 TABLESPOONS Oil
1 egg (size M)
750 g Pork tenderloin
2 Branches of rosemary
1 Onion
70 g Butter
250 ml Vegetable broth
225 g Currant Jelly
75 g Walnut kernel halves
2 (approx. 400 g) Apples
7-10 Tbsp Breadcrumbs
7-10 Tbsp Flour
7-10 Tbsp Cling film
1 clean dish towel

Directions

1
Clean the red cabbage, quarter it, cut out the stalk. Cut red cabbage into thin strips. Peel and halve onions and cut into strips. Heat clarified butter in a pot and fry onions until translucent. Put the spices in a tea bag and close well. Add red cabbage, spices and 200 ml red wine. Season with vinegar, 1 1/2 tbsp salt and sugar. Bring to the boil and simmer covered for about 1 hour
2
For the dough, put 250 g flour, 1 pinch of salt, 2 tablespoons of oil, egg and approx. 100 ml lukewarm water into a mixing bowl, knead into a smooth dough using the dough hooks of the hand mixer. Then knead vigorously with your hands on the work surface for 10-12 minutes, hitting the work surface several times. Wrap in foil and let rest for approx. 1 hour
3
Meanwhile wash the meat and pat dry. Season with salt and pepper. Heat 1 tablespoon of oil in a large frying pan. Sauté the meat in it while turning it, remove and let it cool down. Keep the frying set. Wash the rosemary, shake dry, remove the needles from the twigs. Peel and finely chop the onion. Add 20 g butter to the frying set and let it melt. Sauté the diced onion for about 3 minutes. Dust with 1 tbsp. flour and sauté briefly. Deglaze with 75 ml red wine and stock, add rosemary, bring to the boil and simmer for 6-8 minutes. Stir in 25 g jelly, season to taste with salt and pepper
4
Chop the walnuts. Peel and quarter apples, remove core. Cut the fruit flesh into pieces. Remove spice bag from red cabbage. Add apples, walnuts and 200 g jelly to the red cabbage. Cook for another 15 minutes. Remove red cabbage from the heat and let it cool down
5
Melt 50 g butter in a saucepan. Roll out the dough very thinly (you must be able to see through the dough) on a large, lightly floured tea towel (at least 45 x 60 cm) to form a rectangle (35 x 50 cm), then pull it over the back of your hand. Spread the dough very thinly with butter. Sprinkle dough with breadcrumbs. Spread the red cabbage mixture on top, leaving a rim of about 2 cm. Place the pork fillet in the middle of the red cabbage. Whip the sides slightly. Roll up from the short side using the tea towel. Place diagonally with the seam side down on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 45 minutes. Remove and cut into pieces. Heat up the sauce again and add it to the baking tray