Anna's oriental minced meat roll

Ingredients for 5 servings:

• 400 g dough, filo pastry or strudel dough
• 60 g butter, melted
• 1 egg(s), beaten
• 2 tbsp sesame seeds, whole
• 2 tbsp flour
• 2 tbsp breadcrumbs
• ½ head of white cabbage, cut into strips (approx. 350 – 400g)
• ½ tsp caraway seeds, whole
• ½ bunch fresh parsley, chopped
• 200 g sour cream
• 400 g minced beef
• 350 g potatoes, boiled
• 1 onion(s), red, finely chopped
• 1 egg(s)
• 75 g cheese, grated
• 2 pinches of nutmeg, freshly grated
• 1 tsp spice mix (Garam Masala) Indian
• ½ tsp coriander, ground
• 2 tsp paprika powder
• Salt and pepper, freshly ground
• 1 large onion(s), finely chopped
• 4 cloves garlic, finely chopped
• 2 tbsp olive oil
• 800 g tomato(s) (Pizza tomatoes, 2 cans)
• 600 ml broth
• 4 tbsp tomato ketchup
• 2 tbsp tomato paste
• 2 tbsp honey
• 100 ml cream
• 1 bunch coriander, fresh, chopped
• ½ tsp cumin, ground
• Chili flakes
• Salt and pepper, freshly ground

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

In filo pastry with spicy tomato sauce

Blanch the white cabbage in lightly salted water for about 10 minutes, drain. Combine all the filling ingredients in a bowl and knead thoroughly. A delicious variation is to replace the grated cheese with feta cheese. Line a large tea towel, dust with flour, place a sheet of pastry on it, brush with melted butter, place the next sheet on top, brush with butter, and continue until the dough is used up. I used about 5 individual, very thin sheets of pastry; the amount varies depending on the size and thickness. Brush the top sheet with butter and sprinkle with breadcrumbs. Arrange the filling in a thick sausage shape on one side of the pastry, leaving wide edges free. Carefully brush the edges with beaten egg, then lift the tea towel to roll up the strudel. Before folding it completely shut, brush egg again on the overlapping areas, and do the same on the top of the strudel once it’s finished rolling. Sprinkle with sesame seeds and bake at 220°C for about 40 minutes. Check the oven occasionally and cover the strudel with aluminum foil if it’s browning too quickly. For the sauce, sauté the onions and garlic in olive oil, deglaze with broth, add the tomato pieces, and let it reduce for about 10 minutes. Season with the remaining ingredients, adding the coriander right at the end. If you’re new to fresh coriander, use a little at first. It has a very distinctive, intense flavor that’s not everyone’s cup of tea. If you don’t like ketchup and cream, simply leave them out; it doesn’t affect the basic flavor too much. I like adding both to tomato sauce because they make it a bit creamier and give it a subtle sweetness and a nice color. Be careful with the cumin, too; if you use too much, the dish will quickly become inedible. We’re serious sauce freaks, so the specified amount is really generous. Remove the strudel from the oven, cut into slices and arrange on the sauce.