Red Cabbage Strudel with Herb Cream

Cut the red cabbage into fine strips, knead with a teaspoon of sugar and salt. Leave to infuse for 30 minutes, peel the shallots and cut into small cubes, fry in a little oil.

Add the cabbage and sugar and deglaze with red wine. Simmer the cabbage without the lid for about 40 minutes until soft, then season with salt and pepper. Cut the pears into small cubes, finely chop the walnuts and stir both into the red cabbage together with the egg yolks. Drain the cabbage well and let it cool.

Place a strudel sheet on a dish towel and brush with melted butter. Repeat until all strudel sheets are used.

Spread the red cabbage filling over the top, leaving 5 inches of space. Fold in the ends and roll up the strudel, place on a baking sheet and brush with the remaining butter and bake at 180 °C for about 30 minutes.

For the cream sauce, mix the sour cream with the herbs and lemon juice, season well with salt and pepper.

Serve the strudel together with the herb cream.

Preparation Tip:

If children are eating with the red cabbage strudel, simply use orange juice instead of red wine.

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