Spicy Strudel with Savoy Cabbage and Porcini Mushrooms with Horseradish Pumpkin Dip

Ingredients

• 200 g spelt flour
• 1 pinch salt
• 2 tbsp oil
• 1 egg
• 1 onion
• 1 Garlic clove
• 700 g savoy cabbage
• 20 g dried porcini mushrooms
• 2 tbsp butter
• 2 tbsp dry white wine
• 80 ml Vegetable broth
• pepper (ground)
• 1 tsp fresh chopped thyme
• flour (for the work surface)
• 2 tbsp melted butter (for brushing)
• 4 tbsp whole wheat breadcrumbs
• 150 g plain cream cheese
• 1 egg yolk
• 1 Shallot
• 2 tbsp olive oil
• 250 g pumpkin flesh
• 400 ml Vegetable broth
• 3 tbsp sour cream
• 2 tbsp creamy horseradish (jarred)
• Lemon juice

Instructions

1. 1.

   Knead flour, egg, salt, oil and about 100 ml lukewarm water into a smooth dough. If the dough does not hold together, add more water. Shape the dough into a ball, brush with oil and let rest covered for 30 minutes.

2. 2.

   Preheat the oven to 200°C (400°F) with top and bottom heat.

3. 3.

   Peel and finely chop the onion and garlic.

4. 4.

   Clean the savoy cabbage, separate the leaves, cut off hard leaf tips flatly, and slice the leaves into fine strips.

5. 5.

   Soak the mushrooms in lukewarm water.

6. 6.

   In a pot melt butter and sauté onion with garlic until translucent. Add the cabbage and cook briefly. Drain the mushrooms, reserve the soaking liquid, slice the mushrooms into strips, add to the cabbage, deglaze with wine, pour in broth and 2 tbsp soaking water, simmer on medium for about 8 minutes, season with salt, pepper and thyme.

7. 7.

   Roll out the dough on a floured surface, place on a lightly floured kitchen towel and stretch thin. Brush with melted butter and sprinkle breadcrumbs. Let the cabbage cool and mix with cream cheese. Spread onto the dough leaving a 2 cm border. Fold edges toward the center and roll from the long side. Place seam-side down on parchment-lined baking sheet, brush with egg yolk, bake for about 40 minutes.

8. 8.

   For the sauce, peel and finely chop the shallot, sauté in 2 tbsp oil until translucent. Add diced pumpkin flesh and cook briefly. Pour in broth, simmer on medium for about 10 minutes, then puree all, remove from heat and let cool slightly. Stir in sour cream and horseradish, season with salt, pepper and lemon juice.

9. 9.

   Remove the strudel from the oven, allow to rest briefly, slice into wedges and serve with the sauce.