Red Cabbage Strudel with Raisins and Pine Nuts

Preparation Soak raisins in red wine for 1 hour. Cut the red cabbage into quarters, except for the thick ends of the leaves and the stem, cut into narrow strips on a cucumber slicer.

Peel and dice the onion. Heat clarified butter in a saucepan, caramelize sugar in it. Add diced onion and sauté until translucent. Stir in cabbage and steam briefly. Remove the skin from the ginger and dice finely. Add the clear soup, raisins, spices, 1 tsp. salt and a good pinch of pepper. Simmer everything with closed lid at low temperature for 45 min, stirring occasionally. 15 min before the end of cooking add vinegar and orange marmalade and season the vegetables.

Roast the pine nuts in a frying pan without fat until golden brown, mix into the red cabbage and cool uncovered. Preheat the oven to 180 °C. Line a baking tray with parchment paper.

Allow butter to melt. Unroll the filo pastry. Brush the top sheet with butter and pull it onto the tray. Brush the next sheet with butter and pull it exactly onto the first sheet. Continue in this manner until all dough sheets are on top of each other.

On the narrow side of the filo dough 14 cm from the edge, heap red cabbage as a little bit 12 cm wide strips. Leave about 4 cm of dough at the top and bottom. Place the 14 cm wide edge over the cabbage strip, fold the second edge over it. Press the edges together at the top and bottom and fold them under the strudel.

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