Cabbage Sprout Strudel and Pomegranate Dessert with Sprouts

Ingredients

• 250 g spelt whole‑grain flour
• Salt
• 2 tbsp olive oil
• 1 egg
• 50 g butter (melted)
• flour (for work surface)
• 200 g lentil sprouts
• 300 g cabbage (stem removed)
• 2 onions (finely chopped)
• 1 garlic clove (chopped)
• 2 tbsp olive oil
• Salt
• pepper (ground)
• 4 dried tomatoes (cut into thin strips)
• 125 g feta
• 1 tsp herbs de Provence
• 200 g sunflower sprouts
• 150 g quark
• 250 g plain yogurt
• 1 large ripe banana
• 1 tbsp honey
• cinnamon powder
• 1 ripe pomegranate

Instructions

1. 1.

   Knead the flour with salt, oil, egg and 125 ml lukewarm water into a smooth dough, shape it into a ball and let rest covered for 30 minutes.

2. 2.

   Preheat the oven to 180 °C fan.

3. 3.

   Blanch the sliced cabbage for 3 minutes, shock in cold water and drain well for the filling.

4. 4.

   Sauté onions and garlic in hot oil, add cabbage and cook briefly. Season with salt and pepper and cool. Add tomatoes, lentil sprouts and feta, mix and fold in herbs.

5. 5.

   Roll the dough thin on a floured surface, lay on a floured towel, stretch thin, brush half the butter. Spread the cabbage mixture leaving a 2 cm edge. Fold edges and roll using the towel. Place seam‑side down on parchment paper, brush with remaining butter. Bake for about 40 minutes on the middle rack. Let rest a few minutes before cutting.

6. 6.

   Meanwhile mix yogurt, quark and mashed banana; season with honey and cinnamon. Stir in two‑thirds of the sprouts and half the pomegranate seeds. Spoon into a small bowl. Serve garnished with remaining sprouts, pomegranate seeds and a dusting of cinnamon.