Savoy cabbage soup with sesame filo sticks

Name: Savoy cabbage soup with sesame filo sticks
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 small head Savoy cabbage (approx. 1 kg); 2 Onions; 200 g Jerusalem artichoke; 1 package (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf); 10 tablespoons (approx. 100 ml) Oil; 1 TEASPOON Curry Powder; 1 1/4 l vegetable stock (for example, from F48677); 1 can(s) (400 ml) Coconut milk; 7-10 Tbsp ground cilantro; 7-10 Tbsp ground cumin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 can(s) (425 ml each) Artichoke Hearts; 3 TABLESPOONS hulled sesame seed; 1 collar Parsley; baking paper; 7-10 Tbsp Cling film

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 small head Savoy cabbage (approx. 1 kg)
2 Onions
200 g Jerusalem artichoke
1 package (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf)
10 tablespoons (approx. 100 ml) Oil
1 TEASPOON Curry Powder
1 1/4 l vegetable stock (for example, from F48677)
1 can(s) (400 ml) Coconut milk
7-10 Tbsp ground cilantro
7-10 Tbsp ground cumin
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 can(s) (425 ml each) Artichoke Hearts
3 TABLESPOONS hulled sesame seed
1 collar Parsley
baking paper
7-10 Tbsp Cling film

Directions

1
Remove the outer savoy cabbage leaves. Remove 6-8 beautiful leaves from the savoy cabbage, set aside. Halve the savoy cabbage, remove the stalk and cut the cabbage into strips. Peel onions and dice them coarsely. Peel and coarsely dice the Jerusalem artichoke
2
Let the dough sheets rest at room temperature for about 10 minutes. Heat 2 tablespoons of oil in a saucepan. First sauté the onions and Jerusalem artichokes in it, then add the savoy cabbage. Sprinkle with curry and steam for another 1-2 minutes. Deglaze with broth and coconut milk. Season soup with ground coriander, cumin, salt and pepper. Cover and cook for 30-40 minutes until soft.
3
Drain the artichokes and chop finely. Mix the artichokes and 2 tbsp. sesame seeds, season with a little salt. Cut filo pastry sheets in half crosswise. Brush the dough sheets individually with a little water. Place some filling in 7-8 cm long, narrow strips on 1 narrow side of the dough, leaving about 2 cm space around the edge. Fold sides over the filling and roll up into small sticks. In the meantime, cover unused dough sheets with some foil. Place the sticks on a baking tray lined with baking paper, brush with a little water and sprinkle with the remaining sesame seeds
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes until brown. Remove the finished sticks and let them cool down. Wash parsley and shake dry. Pluck off leaves, chop finely and puree with 8 tbsp. oil. Simmer the remaining savoy cabbage leaves in boiling salted water for 3-4 minutes, remove and rinse in cold water.
5
Line 4 soup bowls with the savoy cabbage leaves, arrange the soup in them, drizzle with parsley oil. Add sesame sticks
6
With 6 people: