Red Cabbage Strudel

Ingredients

• 150 g flour
• 1 tbsp Vegetable oil
• 0.5 tsp wine vinegar
• 1 pinch salt
• vegetable oil (for brushing)
• flour (for dusting)
• 2 tbsp breadcrumbs
• 600 g red cabbage
• 1 Red Onion
• 20 g butter
• 150 ml dry red wine
• 250 ml vegetable broth
• Salt
• pepper (ground)
• 150 g fresh cranberries
• 2 tbsp liquid butter

Instructions

1. 1.

   Knead the flour with oil, vinegar, salt and about 75 ml lukewarm water into a smooth dough. Knead vigorously for about 10 minutes, repeatedly tapping onto the work surface. Brush with oil, wrap in plastic film and let rest at room temperature for at least an hour.

2. 2.

   Clean the red cabbage, cut into quarters and remove the core. Slice or shave the quarters into fine strips. Dice the onion finely. Heat butter and sauté the onion until translucent. Add the cabbage, wine and broth. Season with salt and pepper. Simmer for 20-25 minutes until the liquid has evaporated.

3. 3.

   Preheat the oven to 200°C (400°F) with upper and lower heat.

4. 4.

   Roll the dough on a floured kitchen towel into a rectangle and stretch it thin over the back of your hand. Spread the dough on the towel, trim thicker edges and sprinkle breadcrumbs over it. Distribute the filling on the dough, leaving about 2 cm margins. Rinse the cranberries, pat dry and scatter them on top. Fold in the side edges and roll the strudel with the help of the towel. Place seam-side down on a baking sheet lined with parchment paper and brush with liquid butter. Bake for about 45 minutes until golden brown.