Savoy cabbage strudel

Ingredients for 4 servings:

• 1 pack of frozen puff pastry (275g)
• 4 tbsp oil, neutral
• 1 small head of savoy cabbage
• 200 g mushrooms, fresh, light
• 1 onion(s)
• salt and pepper
• 100 g rice
• 1 pinch of nutmeg
• ½ bunch of dill
• 1 tbsp Flour, Instant
• 1 egg yolk
• 3 tbsp cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Cook the rice according to the instructions, drain, and leave the lid on the pan. Clean and chop the cabbage. Clean and slice the mushrooms. Peel and dice the onion. Heat two tablespoons of oil in a pan and fry the mushrooms and onion until golden brown. Transfer to a bowl, sprinkle with flour, and stir to combine. Add another two tablespoons of oil to the pan and sauté the savoy cabbage for 2-3 minutes, then season with salt, pepper, and nutmeg. Wash and pick the dill, then chop all but a little. Fold in the rice, add the dill, and season to taste. Preheat the oven to 175°C (350°F). Line a baking tray with baking paper. Mix the egg yolk with the cream. Roll out the puff pastry on the tray and spread the vegetable mixture lengthwise down the center. Fold the two long sides together and press the sides together. Brush with the egg mixture. Bake in the oven on the middle rack for about 30-40 minutes. Then cut into diagonal slices. Garnish with dill. Hollandaise sauce from “Alexandradiezweite” goes best with this.