I had some kraut strudel a while ago and thought about a version in red. I didn´t want to go grocery shopping after work so I needed something filling to go with the cabbage.
Checking my cupboard I found some french green Pui lentils. These are a very good source of protein and so it came together.
The green lentils need about 40 minutes to get soft, so I took the pressure cooker and used it and the lentils were done in 12 minutes. Since that pot was on the stove anyway, I used it for the red cabbage too and saved a lot of time. The strudel pastry was ready made fillo pastry so it was butter to melt and to start to construct.
Preheat the oven 180 C.
1/2 head red cabbage ( I used a 800 g small one completely and have some left over for a second meal)
75 g green Pui lentils, you can use brown or black ones, don´t use the red ones, they get mushy
2 veg stock cubes
4 sheets of filo pastry
1 cup red or white wine
1/2 cup breadcrumbs
1/2 cub pine nuts
1 tbsp chives
2 tbsp duck fat
3 candied kumquats
4 tbsp fig jam
salt and pepper
1 tbsp flour
2 tbsp balsamic vinegar
|now add flour and balsamic vinegar|
Use a pressure cooker if you have one and wash the lentils and stick them into the pot with 4 times water and 1 stock cube. Close the lid. Bring to a boil and wait until the sign comes up, reduce the heat and cook for 12 minutes. Get the steam off and drain the lentils.
|spread evenly and not to thick|
Clean the pot and melt the duck fat.Add the onions and fry them 2 minutes, add the cabbage shreds and cook them 2 minutes. Throw the orange pieces and the sliced kumquats in, add the salt and pepper and the wine and close the lid. Bring to a boil and wait for the sign, reduce the heat and cook for 7 minutes. Open the lid and check the cabbage. add a bit more water or wine and the fig jam, then add the flour stir and then add the balsamic vinegar. Fill into a big bowl and let it cool down.
Use a tea towel.
Spread 4 sheets of filo pastry, each layer with butter coated, and get some breadcrumbs on top.
Add the cabbage and spread it out so the sides are still free. Add the lentils on top and then the pine nuts and top of with the chives. Roll the tea towel frome the wide side and transfer the strudel to a baking sheet, open side down. Spread the rest of the butter on top.
Bake for 30 minutes.
1 tbsp butter
1 tbsp flour
100 ml milk
150 ml orange juice
1 stalk tarragon
2 tbsp creme fraiche
In a small pot melt the butter and add the flour, make a roux with some milk and add the orange juice and a pit crumbled stock cube. cut the tarragon into fine pieces and add to the sauce and complete with the creme fraiche and some white pepper.