Red cabbage strudel with feta and curry dip
easy
75 mins
75 mins
Ingredients
- 1 small red cabbage (approx. 750 g)
- 1 Onion
- 1 Garlic clove
- 1 small apple
- 2 TABLESPOONS Raisins
- 2 TABLESPOONS Oil
- 400 ml apple juice
- 1⁄2 deleted Tsp ground cloves
- 7-10 Tbsp Salt
- 1 TEASPOON Cornstarch
- 1 (250 g; 10 leaves) Package
- 7-10 Tbsp Strudel dough
- 60 g Pine nuts
- 200 g Feta
- 100 g Butter
- 200 g Whole milk yoghurt
- 1 TEASPOON Curry
- 7-10 Tbsp Pepper
- baking paper
Directions
- 1
Clean the red cabbage, quarter it and remove the stalk. Cut the cabbage into fine strips. Peel and chop onion and garlic. Wash the apple, quarter, core and chop finely. Wash and drain the raisins.
- 2
Heat the oil. Sauté garlic and onion in it. Add cabbage and fry for about 5 minutes. Add juice, raisins, apple, cloves and 1⁄2 tsp. salt. Cover and stew for about 15 minutes. Mix starch with 1 tbsp. water, thicken red cabbage with it and boil up for 2 minutes.
- 3
Let it cool down.
- 4
Let the dough sheets rest at room temperature for 10 minutes. Roast pine nuts without fat until golden brown. Crumble the feta. Fold both into the red cabbage.
- 5
Melt the butter. Place 4 pastry sheets slightly overlapping on a damp tea towel in a square (approx. 50 x 50 cm) and brush with some butter. Place 4 more sheets on top in the same way.
- 6
Place the remaining 2 leaves in the middle and brush with butter.
- 7
Spread the cabbage on the lower third of the pastry sheet. Fold over the short sides and spread with butter. Roll up with the help of a cloth. Place the strudel with the seam side down on a baking tray lined with baking paper.
- 8
Spread with the rest of the butter. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 25 minutes.
- 9
Season yoghurt with curry, salt and pepper. Let the strudel cool down a bit and cut it into slices. Serve with the curry dip.
Nutrition Facts
280 kcal
22 g
17 g
7 g
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