Cabbage‑Potato Strudel

Ingredients

• 100 g spelt whole‑grain flour
• 50 g spelt flour type 630
• 2.5 Tbsp rapeseed oil
• 1 tsp white wine vinegar
• Salt
• 500 g waxy potatoes
• 400 g cabbage (0.5 head)
• 40 g liquid butter (4 Tbsp)
• Pepper
• 0.5 tsp ground caraway
• 125 ml Vegetable broth
• 150 g Reblochon (or another creamy semi‑hard cheese)
• 20 g Parsley (1 bunch)
• 2 Eggs
• nutmeg
• 30 g whole‑grain breadcrumbs (2 Tbsp)
• 2 sprigs Mint
• 200 g yogurt (3.5 % fat)
• 2 tbsp lemon juice

Instructions

1. 1.

   Sift the flours into a bowl. Mix with 2 Tbsp oil, vinegar, a pinch of salt and 50 ml water to form a smooth dough. Shape into a ball, brush with remaining oil, cover with a damp cloth and let rest for 1 hour.

2. 2.

   Peel the potatoes, cut them into 2 cm cubes and boil in salted water for 15 minutes until just tender. Drain and steam off for 10 minutes.

3. 3.

   Clean, wash and slice the cabbage into short strips. In a hot pot melt 1 Tbsp butter. Sauté the cabbage for 5 minutes over medium heat. Season with salt, pepper and caraway, add broth, cover and simmer gently for about 10 minutes. Drain in a sieve and let rest.

4. 4.

   Cut the cheese into small pieces. Wash, dry and chop the parsley. Combine potatoes, cheese and parsley with the cabbage and mix. Whisk the eggs, fold them in and season with salt, pepper and a pinch of freshly grated nutmeg.

5. 5.

   Roll out the dough on a floured kitchen towel to a very thin rectangle. Brush with 1 Tbsp butter and sprinkle breadcrumbs around the edges, leaving a narrow border free. Spread the filling over the dough, fold the sides inward and roll the whole thing into a strudel using the towel. Place seam side down on a baking sheet lined with parchment paper, brush with remaining butter and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 35 minutes until golden brown.

6. 6.

   Meanwhile wash, dry and chop the mint. Mix yogurt with lemon juice and mint, season with salt and pepper. Slice the strudel into pieces and serve with the dip.