Savory potato and hazelnut strudel with braised cabbage and red wine sauce

Based on 7 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“This strudel’s wafer-thin sheets and crunchy bits taste delicious and will actually work well for either savory or sweet fillings. I just love wrapping strudel into various shapes—I even wrap Christmas and birthday presents the same way!”

Difficulty

Medium 👍
45
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
1 package phyllo dough
700 g waxy potatoes
80 g hazelnuts
1 kg savoy cabbage
10 shallots
lemon
¼ tsp nutmeg
5 g marjoram
2 tbsp white wine
250 ml vegetable broth
150 g crème fraîche
50 g unsalted butter (melted)
75 g sugar
500 ml red wine
150 ml cream
¼ tsp caraway seed
salt
pepper
vegetable oil (for frying)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • frying pan (large)
  • wooden spoon
  • kitchen towel
  • pastry brush
  • parchment paper
  • baking sheet
  • oven
  • saucepan
  • frying pan

Nutrition per serving

Cal
817
Protein
17 g
Fat
38 g
Carb
87 g
  • Step 1/6

    Core, quarter, and cut savoy cabbage into thin slices. Peel and dice the potatoes. Mince some shallots, and thinly slice the rest. Chop hazelnuts.
    • 1 kg savoy cabbage
    • 700 g waxy potatoes
    • 10 shallots
    • 80 g hazelnuts
    • cutting board
    • knife

    Core, quarter, and cut savoy cabbage into thin slices. Peel and dice the potatoes. Mince some shallots, and thinly slice the rest. Chop hazelnuts.

  • Step 2/6

    Add vegetable oil to a pan over medium heat. Add potatoes and fry for approx. 5 min., or until golden brown. Add minced shallots, hazelnuts, nutmeg, and marjoram. Deglaze with white wine and vegetable broth, and simmer for approx. 2 – 3 min. Add crème fraîche and stir to combine. Season with plenty of salt and pepper. Remove from heat and let cool.
    • ¼ tsp nutmeg
    • 5 g marjoram
    • 2 tbsp white wine
    • 125 ml vegetable broth
    • 150 g crème fraîche
    • salt
    • pepper
    • vegetable oil (for frying)
    • frying pan (large)
    • wooden spoon

    Add vegetable oil to a pan over medium heat. Add potatoes and fry for approx. 5 min., or until golden brown. Add minced shallots, hazelnuts, nutmeg, and marjoram. Deglaze with white wine and vegetable broth, and simmer for approx. 2 – 3 min. Add crème fraîche and stir to combine. Season with plenty of salt and pepper. Remove from heat and let cool.

  • Step 3/6

    Lay one layer of phyllo dough on a clean kitchen towel. Brush with melted butter. Repeat the process until you have 4 layers of phyllo dough. Transfer potato and hazelnut filling to the bottom part of phyllo dough, leaving a margin of approx. 2 1/2 cm/1 in. around the edges. Brush all edges with butter. Fold in the left and right sides, and brush with more butter, if needed. Roll strudel from the bottom edge up, to form a log.
    • 1 package phyllo dough
    • 50 g unsalted butter (melted)
    • kitchen towel
    • pastry brush

    Lay one layer of phyllo dough on a clean kitchen towel. Brush with melted butter. Repeat the process until you have 4 layers of phyllo dough. Transfer potato and hazelnut filling to the bottom part of phyllo dough, leaving a margin of approx. 2 1/2 cm/1 in. around the edges. Brush all edges with butter. Fold in the left and right sides, and brush with more butter, if needed. Roll strudel from the bottom edge up, to form a log.

  • Step 4/6

    Carefully transfer strudel to a parchment paper-lined baking sheet and brush with remaining butter. Bake at 180ºC/360ºF for approx. 35 – 40 min., or until crust is golden brown.
    • parchment paper
    • baking sheet
    • oven

    Carefully transfer strudel to a parchment paper-lined baking sheet and brush with remaining butter. Bake at 180ºC/360ºF for approx. 35 – 40 min., or until crust is golden brown.

  • Step 5/6

    In the meantime, add sugar to a saucepan over medium-low heat. Let caramelize, then add the red wine and thinly sliced shallots. Let simmer over low heat for approx. 30 min.
    • 75 g sugar
    • 500 ml red wine
    • saucepan

    In the meantime, add sugar to a saucepan over medium-low heat. Let caramelize, then add the red wine and thinly sliced shallots. Let simmer over low heat for approx. 30 min.

  • Step 6/6

    Add oil to another pot over medium-high heat and fry the savoy cabbage for approx. 5 min. Deglaze with remaining vegetable stock and cream. Zest lemon and add ground caraway. Let cook for approx. 5 min. more. Season to taste with salt and pepper. Serve the potato and hazelnut strudel with cabbage and red wine-shallot sauce. Enjoy!
    • 125 ml vegetable broth
    • 150 ml cream
    • lemon
    • ¼ tsp caraway seed
    • frying pan

    Add oil to another pot over medium-high heat and fry the savoy cabbage for approx. 5 min. Deglaze with remaining vegetable stock and cream. Zest lemon and add ground caraway. Let cook for approx. 5 min. more. Season to taste with salt and pepper. Serve the potato and hazelnut strudel with cabbage and red wine-shallot sauce. Enjoy!