Summary

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

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Instructions

1. Cut the red cabbage into fine strips.
2. 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.
3. Cut small cubes from slices of bread without crust.
4. Bake golden yellow in olive oil and fold into the red cabbage.
5. 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.
6. 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.
7. 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.
8. Loosen the individual leaves from the Brussels sprouts and boil briefly in salted water. Then fry in the pan with the roasted walnut pieces.
9. 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.