Vegetarian Cabbage Strudel

Ingredients

• 250 g spelt flour
• 2 tbsp olive oil (20 ml)
• Salt
• 1 small white cabbage (ca. 800 g)
• 1 onion
• 1 tsp ground caraway
• Pepper
• 50 g sour cream
• 10 g spelt flour (for the kitchen towel)
• soft butter (for brushing)

Instructions

1. 1.

   Sift spelt flour with oil, 1 tsp salt and 125 ml water into a smooth dough. Brush dough with a little oil and let rest in the refrigerator for 1 hour. Wash, trim, quarter, remove core and finely shave cabbage. Peel and finely chop onion.

2. 2.

   Sauté onion in pan with oil over medium heat until translucent. Add cabbage and cook for about 5 minutes while stirring. Season with salt, pepper and caraway. Deglaze with 125 ml water, bring to a boil and simmer gently for another 20 minutes. Stir in sour cream.

3. 3.

   Preheat oven to 200°C (fan 180°C; gas: level 3). Dust kitchen towel with spelt flour, roll dough thinly on it and stretch into a rectangle. Spread 1 tbsp soft butter over the dough. Distribute filling onto the lower third of the dough, fold edges 1 cm inwards and roll strudel from below using the towel.

4. 4.

   Brush vegetarian cabbage strudel with butter, place on a baking tray and bake in preheated oven for 40 minutes until golden brown. Remove, let cool briefly, slice into rounds and serve with salad if desired.