Red cabbage strudel with feta and pine nuts

Name: Red cabbage strudel with feta and pine nuts
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1/2 Head red cabbage (approx. 750 g); 1 Onion; 1 Garlic clove; 1 (125 g) small apple; 2 TABLESPOONS Oil; 400 ml apple juice; 50 g Raisins; 7-10 Tbsp Salt; 7-10 Tbsp 1/2 teaspoon each of ground cloves, ground caraway and chilli powder; 1 TEASPOON Cornstarch; 1 package (250 g) Strudel dough sheets filo or yufka dough (10 sheets; à 30 x 31 cm; refrigerated shelf); 60 g Pine nuts; 200 g Feta cheese; 100 g Butter; 200 g Whole milk yoghurt; 1 TEASPOON Curry Powder; 7-10 Tbsp Pepper; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1/2 Head red cabbage (approx. 750 g)
1 Onion
1 Garlic clove
1 (125 g) small apple
2 TABLESPOONS Oil
400 ml apple juice
50 g Raisins
7-10 Tbsp Salt
7-10 Tbsp 1/2 teaspoon each of ground cloves, ground caraway and chilli powder
1 TEASPOON Cornstarch
1 package (250 g) Strudel dough sheets filo or yufka dough (10 sheets; à 30 x 31 cm; refrigerated shelf)
60 g Pine nuts
200 g Feta cheese
100 g Butter
200 g Whole milk yoghurt
1 TEASPOON Curry Powder
7-10 Tbsp Pepper
baking paper

Directions

1
Clean and wash the red cabbage and remove the stalk. Cut red cabbage into very fine strips. Peel onion and garlic, dice finely. Peel and quarter the apple and remove the core. Cut the apple quarters into small cubes
2
Heat the oil in a large frying pan and sauté the garlic and onions until transparent. Add red cabbage, fry for about 5 minutes and deglaze with juice. Add raisins, apple, 1/2 teaspoon salt, cloves, caraway and chilli and simmer for about 15 minutes until the juice has boiled down to about half. Mix starch with 1 tbsp. water, thicken red cabbage with it, bring to the boil and simmer for about 1 minute. Remove from the heat and allow to cool for approx. 45 minutes
3
Let the dough sheets 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. Coarsely crumble the feta. Mix the pine nuts, except for 1 tbsp, and the feta into the red cabbage mixture
4
Melt the butter. Place a damp and a dry tea towel on top of each other. Place 4 pastry sheets slightly overlapping to form a square (approx. 50 x 50 cm) on top, brushing each sheet with some butter. Repeat the process with 4 leaves, brush with butter, place the remaining leaves in the middle and brush each with butter.
5
Spread the red cabbage mixture on the lower third of the pastry sheet. Fold over both sides, spread with butter and roll up carefully with the help of the cloth. Place the strudel with the seam side down on a baking tray lined with baking paper and brush with the rest of the butter. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes
6
Mix yoghurt with curry, season with salt and pepper. Take out the strudel, let it cool down a bit, cut it into slices, garnish with the remaining pine nuts and add the yoghurt-curry dip
7
Waiting time approx. 10 minutes