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🍽️ Savory Savoy Cabbage and Porcini Mushroom Strudel with Horseradish Pumpkin Dip

470 kcal · 30 min · 4 servings

Ingredients

• 200 g spelt flour
• 1 pinch salt
• 2 tbsp oil
• 1 egg
• 1 onion
• 1 clove garlic
• 700 g savoy cabbage
• 20 g dried porcini mushrooms
• 2 tbsp butter
• 2 tbsp dry white wine
• 80 ml vegetable broth
• pepper (from the mill)
• 1 tsp fresh chopped thyme
• flour (for the work surface)
• 2 tbsp melted butter (for brushing)
• 4 tbsp whole wheat breadcrumbs
• 150 g cream cheese (plain)
• 1 egg yolk
• 1 shallot
• 2 tbsp olive oil
• 250 g pumpkin flesh
• 400 ml vegetable broth
• 3 tbsp sour cream
• 2 tbsp horseradish cream (jar)
• lemon juice

Instructions

1. 1. Combine flour, egg, salt, oil, and about 100 milliliters of lukewarm water in a bowl.
2. 2. Knead the ingredients into a smooth, pliable dough.
3. 3. Add a little more water if the dough is too crumbly.
4. 4. Shape the dough into a ball.
5. 5. Lightly coat the dough ball with oil.
6. 6. Let the dough rest, covered, for 30 minutes.
7. 7. Preheat the oven to 200 degrees Celsius with top and bottom heat.
8. 8. Peel the onion and the garlic.
9. 9. Finely chop the onion and garlic.
10. 10. Remove the tough stems from the savoy cabbage.
11. 11. Cut the savoy cabbage leaves into thin strips.
12. 12. Place the porcini mushrooms in lukewarm water and let them soak.
13. 13. Melt the butter in a pot.
14. 14. Sauté the onions and garlic until translucent.
15. 15. Add the savoy cabbage and sauté briefly.
16. 16. Remove the mushrooms from the water and reserve the soaking liquid.
17. 17. Slice the mushrooms into strips.
18. 18. Add the mushroom strips to the cabbage.
19. 19. Deglaze the pan with wine.
20. 20. Add the vegetable broth and two tablespoons of the mushroom water.
21. 21. Simmer the filling over medium heat for about 8 minutes.
22. 22. Season the filling with salt, pepper, and thyme.
23. 23. Sprinkle some flour on your work surface.
24. 24. Roll out the dough thinly.
25. 25. Place the dough on a lightly floured kitchen towel.
26. 26. Stretch the dough even thinner.
27. 27. Brush the dough with the remaining melted butter.
28. 28. Sprinkle breadcrumbs over the dough.
29. 29. Let the cabbage filling cool down.
30. 30. Mix the cooled filling with cream cheese.
31. 31. Spread the filling over the dough.
32. 32. Leave a two-centimeter border on the dough.
33. 33. Fold the edges of the dough towards the center.
34. 34. Roll up the strudel starting from the long side.
35. 35. Place the strudel seam-side down on a baking sheet lined with parchment paper.
36. 36. Brush the strudel with egg yolk.
37. 37. Bake the strudel in the preheated oven for about 40 minutes.
38. 38. Peel the shallot and chop it finely.
39. 39. Heat two tablespoons of oil in a pot.
40. 40. Sauté the shallot until translucent.
41. 41. Dice the pumpkin flesh into small cubes.
42. 42. Add the pumpkin to the shallot and sauté briefly.
43. 43. Pour in the vegetable broth.
44. 44. Simmer the mixture over medium heat for about 10 minutes.
45. 45. Puree the sauce until smooth.
46. 46. Remove the pot from the heat.
47. 47. Let the sauce cool down to lukewarm.
48. 48. Stir sour cream and horseradish into the sauce.
49. 49. Season the sauce with salt, pepper, and lemon juice.
50. 50. Remove the strudel from the oven.
51. 51. Let the strudel rest briefly.
52. 52. Slice the strudel.
53. 53. Serve the strudel slices with the pumpkin sauce.

Nutrition per serving

• kcal: 470
• Protein: 14 g · Fett/Fat: 30 g · Carbs: 34 g