Red cabbage strudel with feta and curry dip

Ingredients for 1 servings:

• 1 pack of strudel dough or filo or yufka dough, from the refrigerated section
• 1 large jar of red cabbage
• 200 g feta cheese
• 100 g butter
• 250 g yogurt
• 100 g sour cream
• 3 tsp curry powder
• 1 tsp salt
• ½ tsp pepper
• ½ tsp cumin
• 2 tbsp apricot jam
• 1 garlic clove(s)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

vegetarian, hearty, for 10 – 12 pieces

Remove the strudel dough from the refrigerator approximately 15-30 minutes before preparation. Prepare the red cabbage according to the package instructions, seasoning to taste if desired. Then drain briefly in a sieve. Let it cool in a kettle or bowl for approximately 20 minutes. In the meantime, preheat the oven to 175°C with fan or 200°C with top/bottom heat. Melt the butter in a saucepan. Place a damp tea towel on the work surface, then place a dry tea towel on top. Line the surface with four strudel dough sheets, slightly overlapping, to form a rectangle approximately 40 x 50 cm. Brush these with butter. Repeat the process with four more strudel dough sheets. Place the last two strudel dough sheets in the center of the strudel dough and also brush with butter. Cut the feta into small cubes and mix with the red cabbage. Spread the red cabbage mixture over the bottom third of the strudel dough, leaving a small edge at the bottom and on the sides. Now fold in the bottom edge and then the sides so that none of the red cabbage mixture can be pushed out. Using the tea towel, roll up the strudel and place it seam-down on a baking tray lined with baking paper. Brush the strudel with the remaining butter. Bake in the oven for approx. 25-30 minutes. Then let it cool. Then cut into approx. 10-12 pieces. For the dip, mix all ingredients except the garlic. Press the garlic clove through a press and stir in. The strudel tastes delicious both lukewarm and cold. Tip: Roast pine nuts without fat. Mix all but 1 tablespoon of them into the red cabbage mixture. Then spread 1 tablespoon on top of the strudel. And of course, you can also prepare the red cabbage for the strudel yourself. However, it is quicker to use red cabbage from a jar.