Whirling snail with quark vegetable filling and herbs

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Melt 50 g fat. Knead flour, 1 pinch of salt, 150 ml lukewarm water and melted fat to a smooth dough. Work through with your hands until the dough is smooth. Brush with oil, cover with a hot rinsed bowl and let rest for about 25 minutes.

2. 2

   Clean, wash and quarter the pointed cabbage. Cut out the hard stalk. Cut cabbage into narrow strips and cook in the boiling broth for about 5 minutes. Drain and collect the stock.

3. 3

   Clean the carrots, leaving some green on 3 carrots. Coarsely grate carrots without green. Peel, wash and coarsely grate the kohlrabi, except for 1/2 a tuber. Mix the prepared vegetables. Stir curd and eggs until smooth, season with salt and pepper.

4. 4

   Roll out the strudel dough very thinly on a floured tea towel. Melt 75 g fat. Spread 2/3 of the pastry sheet on top and sprinkle with breadcrumbs. Spread the quark mixture on the dough, leaving an approx. 3 cm wide rim all around.

5. 5

   Spread the vegetables on top and sprinkle with some salt and pepper. Wrap the edges of the dough and roll up the strudel with the help of the cloth. Turn into a snail and place on a baking tray lined with baking paper.

6. 6

   Coat with the remaining melted fat, sprinkle with sesame seeds and bake in a preheated oven (electric range: 200°C/ gas: level 3) for approx. 40 minutes. Melt the rest of the fat and sweat the remaining flour in it.

7. 7

   Deglaze with the milk and 1/4 litre stock, bring to the boil and simmer for about 10 minutes, stirring continuously. Slice half a kohlrabi tuber and 1 carrot, add to the rest of the boiling broth with the carrots and cook for about 8 minutes.

8. 8

   Wash the herbs, chop them except for a rest and add 2/3 of them to the sauce. Season the sauce to taste. Arrange the strudel snail on a plate. Garnish with the drained vegetables and the remaining herbs and serve with the sauce.