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Vegetarian Savoy Cabbage and Mushroom Strudel | Crispy with Herb Dip
(0)
55 min
Under an hour
Gurkerl Küche
Knuspriger vegetarischer Strudel mit zartem Wirsing, saftigen Champignons und herzhaftem Bergkäse. Perfekt abgerundet mit einem erfrischenden Schnittlauch-Sauerrahm-Dip für den herbstlichen Genuss.
Preparation method
Preparation & making the filling
Preheat the oven to 200 °C top/bottom heat (180 °C fan) and line a baking sheet with baking paper.
Clean the savoy cabbage, cut out the core, and slice the cabbage leaves into fine strips. Blanch in boiling salted water for about 3 minutes, plunge immediately into ice-cold water, and squeeze out well.
Clean the button mushrooms and slice thinly. Peel and finely chop the onion and garlic.
Chef's tip
Make sure to squeeze out the blanched savoy cabbage very thoroughly so that the puff pastry turns out wonderfully crisp in the oven.
For an even nuttier flavour, you can enhance the filling with a handful of toasted, chopped walnuts.
Ingredients
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