Vegetarian Red Cabbage Strudel
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the sauce:
- 1 mango (s)
- 0.5 ½ chilli pepper (s)
- 0.25 liter ¼ orange juice
- 1 teaspoon pepper grains in brine
- 1 pinch (s) salt
- 1 pinch (s) sugar
- 500 g Brussels sprouts
- 10 walnuts
For the filling:
- 0.25 ¼ head red cabbage
- 4 slices white bread
- 1 piece (s) ginger
- 2 tablespoon cranberries or cranberry jam (if not available otherwise)
- 0.5 ½ bottle red wine, dry
- 1 pinch (s) cinnamon
- 1 pinch (s) salt
- 500 g douh (strudel douh), homemade or bouht ready-made
- some olive oil
- some pepper
Print Recipe
Pin Recipe Instructions
- Cut the red cabbage into fine strips.
- Marinate with salt, pepper, a piece of ginger, cinnamon, red wine and preserved cranberries. Cook slowly in the saucepan until there is no more moisture.
- Cut small cubes from slices of bread without crust.
- Bake golden yellow in olive oil and fold into the red cabbage.
- Lay out a thin strudel dough on the work surface (homemade or purchased). Spread the red cabbage on the dough and then roll it up.
- Fold in on both sides and place in a pre-made aluminum pan on baking paper and bake in the oven at 220 ° C for approx. 10 minutes until golden. Let rest briefly.
- In the meantime, peel the mango, cut into fine cubes and moisten with a little orange juice. Cook the cubes, add some red chilli and green peppercorns.
- Loosen the individual leaves from the Brussels sprouts and boil briefly in salted water. Then fry in the pan with the roasted walnut pieces.
- Halve the strudel diagonally, fan out slightly and arrange in the center of the plate with a little mango salsa, the Brussels sprouts leaves and nuts.
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