Pointed Cabbage Strudel with Honey-mustard-cream Cheese
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 heads pointed cabbage
- 1 onion (s)
- 50 g ham, diced
- 1 packet puff pastry, Tk.
- 100 g cream cheese, natural
- 1 teaspoon honey
- 1 teaspoon mustard, medium hot
- 1 teaspoon rosemary, fresh, finely chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and halve the onion. Wash and quarter the pointed cabbage, remove the stalk. Cut the pointed cabbage quarters and the onion into fine strips. Sauté together with the ham cubes in a pan until the onions are soft and translucent. Salt to taste.
- In the meantime, mix the cream cheese with honey, mustard and rosemary and season with salt and pepper. Brush the puff pastry generously with it, pour the pointed cabbage mixture on top and distribute it. Shape the whole thing into a strudel by brushing the edges of the dough with water and sticking it together. If you like: Brush the strudel with water or a whisked egg.
- Bake at 200 ° top / bottom heat or 180 ° convection for 25-30 minutes.
- The cream cheese also tastes great on bread and baguette. Depending on your taste, also with chives and parsley.
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