Spicy Strudel with Red Cabbage

Ingredients

• 300 g puff pastry (frozen)
• 400 g red cabbage
• 1 pear
• 50 g butter
• 1 tbsp chopped red onions
• 2 Garlic cloves
• 1 tbsp Raisins
• 100 ml red wine
• 250 ml vegetable broth
• Salt
• ground pepper
• 50 g chopped pine nuts
• 12 sage leaves
• 1 egg
• 1 tbsp milk
• 100 g currant jam
• 2 tbsp port wine

Instructions

1. 1.

   Let the puff pastry thaw. Preheat the oven to 200°C (400°F) with fan and top heating.

2. 2.

   Clean the red cabbage, cut into quarters, remove the core, then shred or slice thinly. Peel the pear, quarter lengthwise, remove seeds, and dice into small pieces. Dice the onion and garlic finely.

3. 3.

   Heat butter in a pan, add onions, garlic, pear, and raisins; sauté briefly. Stir in the cabbage, pour in wine and broth, season with salt and pepper. Simmer for 20-25 minutes until liquid evaporates. Remove from heat, cool slightly, then mix in pine nuts and eight sage leaves.

4. 4.

   On a floured surface roll the pastry into a 30 x 40 cm rectangle. Spread the cabbage mixture in the center, leaving a small border. Roll up from the shorter side and seal the ends.

5. 5.

   Line a baking tray with parchment paper and place the roll on it. Whisk egg and milk together; brush over the roll. Prick the surface several times. Bake in the preheated oven for about 30 minutes.

6. 6.

   Warm the currant jam slightly, stir in port wine, then brush over the freshly baked strudel. Garnish with sage leaves and serve.