Savory potato and hazelnut strudel with braised cabbage and red wine sauce

Step 1/6

• ⅓ kg savoy cabbage
• 233⅓ g waxy potatoes
• 3⅓ shallots
• 26⅔ g hazelnuts

• cutting board
• knife

Core, quarter, and cut savoy cabbage into thin slices. Peel and dice the potatoes. Mince some shallots, and thinly slice the rest. Chop hazelnuts.

Step 2/6

• ⅛ tsp nutmeg
• 1⅔ g marjoram
• ⅔ tbsp white wine
• 41⅔ ml vegetable broth
• 50 g crème fraîche
• salt
• pepper
• vegetable oil (for frying)

• frying pan (large)
• wooden spoon

Add vegetable oil to a pan over medium heat. Add potatoes and fry for approx. 5 min., or until golden brown. Add minced shallots, hazelnuts, nutmeg, and marjoram. Deglaze with white wine and vegetable broth, and simmer for approx. 2 – 3 min. Add crème fraîche and stir to combine. Season with plenty of salt and pepper. Remove from heat and let cool.

Step 3/6

• ⅓ package phyllo dough
• 16⅔ g unsalted butter (melted)

• kitchen towel
• pastry brush

Lay one layer of phyllo dough on a clean kitchen towel. Brush with melted butter. Repeat the process until you have 4 layers of phyllo dough. Transfer potato and hazelnut filling to the bottom part of phyllo dough, leaving a margin of approx. 2 1/2 cm/1 in. around the edges. Brush all edges with butter. Fold in the left and right sides, and brush with more butter, if needed. Roll strudel from the bottom edge up, to form a log.

Step 4/6

• parchment paper
• baking sheet
• oven

Carefully transfer strudel to a parchment paper-lined baking sheet and brush with remaining butter. Bake at 180ºC/360ºF for approx. 35 – 40 min., or until crust is golden brown.

Step 5/6

• 25 g sugar
• 166⅔ ml red wine

• saucepan

In the meantime, add sugar to a saucepan over medium-low heat. Let caramelize, then add the red wine and thinly sliced shallots. Let simmer over low heat for approx. 30 min.

Step 6/6

• 41⅔ ml vegetable broth
• 50 ml cream
• ⅓ lemon
• ⅛ tsp caraway seed

• frying pan

Add oil to another pot over medium-high heat and fry the savoy cabbage for approx. 5 min. Deglaze with remaining vegetable stock and cream. Zest lemon and add ground caraway. Let cook for approx. 5 min. more. Season to taste with salt and pepper. Serve the potato and hazelnut strudel with cabbage and red wine-shallot sauce. Enjoy!

Enjoy your meal!