In one of our latest festive cooking classes we featured Red Cabbage. This deep purple vegetable from the cabbage family becomes very popular in the festive season. It is amazingly low in calories and a rich source of vitamins and minerals.
Red cabbage provides the vitamins C, A and E which all help in anti-oxidation and are therefore involved in delaying aging naturally. It is also a good source of calcium which aids in the strengthening of bones and teeth. Researchers have identified 36 different varieties of anti- cancer chemicals in red cabbage. This beneficial property is due to the high content of anthocyanin, a class of flavonoids that has been linked to cancer protection.
Recipe for Red Cabbage Strudel – 2 Portions
What You Need
300 g spelt flour, 1 egg, 125 ml milk, 10 g butter, 300 g red cabbage, sliced, 1 clove, ½ apple (diced), 1 shallot (diced), 2 tablespoons olive oil and 1 teaspoon agave syrup, 100 ml apple juice, 2 tablespoons apple cider vinegar, Salt and pepper, 2 tablespoons crème fraîche, 20 g butter (melted).
How to Make It
Mix the milk, flour, egg, butter to a semi firm dough, wrap in cling film and rest for 30 minutes at room temperature.
Braise the shallots in olive oil and agave syrup, add the apple dices and the cabbage. Add apple juice and simmer covered for around 30 minutes. Season with salt, pepper and vinegar. Strain the cabbage before filling into the strudel. Roll out the strudel dough very thinly, brush melted butter on it and roll up with red cabbage and a little bit of crème fraîche. Bake in the preheated oven at 200 degrees Celsius for 15 minutes. Serve with mushrooms and baby leeks.