Savoy cabbage strudel

Ingredients for 8 servings:

• 450 g puff pastry, frozen
• 500 g savoy cabbage
• 2 carrots
• 1 stalk(s) Celery
• 200 g leek
• 2 shallots
• 2 tbsp butter
• 1 clove(s) garlic
• Paprika powder
• Salt
• pepper
• 1 pinch of cumin powder
• 1 pinch of turmeric powder
• 150 g sheep’s cheese
• 3 tbsp breadcrumbs
• 1 egg yolk
• 1 tsp milk
• Pepper, mixed, coarsely crushed

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 20 minutes

Thaw the puff pastry. Clean the vegetables. Cut the savoy cabbage, carrots, and celery into thin strips. Cut the leek into thin rings. Finely dice the shallot and press the garlic. Dice the feta cheese. Sauté the shallot cubes in the butter, add the carrots, savoy cabbage, leek, celery, and garlic, and sauté for 5 minutes. Season the vegetable mixture with paprika, salt, pepper, cumin, and turmeric, and stir in the feta cheese cubes. Preheat the oven to 180°C (top/bottom heat). Place 9 sheets of puff pastry overlapping each other to form a rectangle and press the edges together. Sprinkle breadcrumbs over the pastry and spread the filling on top, leaving a 3 cm border on the sides. Fold in the edge of the pastry, roll the strudel up lengthwise, and place it seam-down on a baking sheet lined with baking paper. Cut 1 pastry disc into strips and decorate the strudel with them. Mix egg yolk with milk, brush the strudel with it, sprinkle with colored pepper and bake for 40 minutes until golden brown.