Red Cabbage Strudel with Sultanas and Pine Nuts / Rotkohlstrudel mit Sultaninen und Pinienkernen

Page 21

Cuisine: German/Austrian/Swiss | Course Type: Sides

(1 review)

Tags: raisins winter hazelnuts nuts cabbage red cabbage strudel

Recipe Review

It was delicious, an interesting variation and certainly visually very attractive - but given that I had spent nearly 3 hours in the kitchen for this one dish only I was somewhat disappointed. I served it as a main dish but it's too monotonous for that - I'd rather serve it as a side dish, but only if it involves less work. We have about half of the filling left over, and I will try using ready made puff pastry instead of filo pastry - that should save about one hour's work. Alternatively, you can also just serve the red cabbage filling as is - it's a nice way to cook it with the sultanas, the nuts (I used hazelnuts) and the marmalade.

(1) useful  

Comments

Login or register to add your own comments.