Cabbage quiche/roll
by Irene Vlach
Ingredients
- 400 gr chou rouge
- 1 poire
- 50 gr beurre
- 1 Tbsp oignon rouge, finely chopped
- 2 gousses ail, finely chopped
- 1 Tbsp raisins secs
- 1 dl vin rouge
- 2,5 dl bouillon de legumes
- poivre
- 50 gr pinions, chopped
- 12 feuilles sauge
- 1 oeuf
- 1 Tbsp lait
- 100 gr gelee de raisinets
- 2 Tbsp porto
- puff pastry
Instructions
Makes 2 rolls.
Thaw the
Cut the red cabbage into quarters, remove the stalk and finely shred the cabbage. Peel, quarter and core the pear and cut into small pieces.
Heat the butter and briefly sweat the onion, garlic, pear and raisins. Sitr in the red cabbage, then the wine and stock and season. Simmer for 20-25', until the liquid has vaporated. Remove from the heat and leave to cool, them mix in the pine nuts and sage.
Roll out the pastry on a floured work surface to a rectangle (30x40 cms). Put the red cabbage mixture in the middle and spread out on the pastry leaving a narrow border free at the edge. Roll up from the shorter side. Place the strudel on a baking tray lined with baking parchment. Whisk togeter the milk and egg, and brush the pastry with the mixture. Prick the survace several times.
200 C - 30'.
Warm the red currant jelly slightly, stir in the port wine and use to brush the baked strudel.