Red Cabbage Strudel with Chive Sauce

For the red cabbage strudel, finely chop apples, red cabbage, onions, chives and garlic. Cut chestnuts into quarters. Sauté onions and red cabbage in hot olive oil.

Add apples and Soja Cuisine, salt and pepper and steam at low heat for about 15 minutes. Preheat oven to 180 °C top and bottom heat. Place two sheets of strudel on top of each other on a tea towel, brush with olive oil and spread 1/3 of the red cabbage filling on each sheet.

Sprinkle with chestnuts and roll up the strudel with the help of the cloth. Place on a baking tray, brush with olive oil and bake for about 40 minutes until golden brown.

Meanwhile, for the chive sauce, blend silken tofu, chives and garlic with a hand blender until creamy. Season to taste with salt. Serve the red cabbage strudel with the chive sauce.

Preparation Tip:

The quantity is enough for 3 red cabbage strudel.

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