Red Cabbage Strudel with Raisins & Pine Nuts

Soak the raisins in the red wine for 1 hour. Cut the red cabbage into quarters and, 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 onion cubes and sauté until translucent. Stir in cabbage and steam briefly.

Add soaked raisins, clear soup and spices, 1 tsp salt and 1 good pinch of pepper. Simmer everything at low temperature with lid closed for 45 min, stirring occasionally. 15 minutes before the end of cooking, add the vinegar and orange marmalade and season the vegetables.

Roast the pine nuts in a frying pan without fat until golden, mix them with the rusk flour into the red cabbage and cool uncovered. Preheat the oven to 180 degrees. Line a baking tray with parchment paper. Cut the ham into bite-sized pieces.

4. let the butter melt. Unroll the filo pastry. Brush the top sheet with butter and pull onto the sheet. Brush the next sheet also and pull it exactly onto the first sheet of dough.

Continue in this manner until all dough sheets are brushed with butter and are on top of each other.

5. 14 cm from the edge of the filo pastry, heap red cabbage as a 12 cm wide strip. Leave about 4 cm of dough free at the top and bottom. Spread the ham evenly on the vegetable strip. Make a 14 cm border over the red cabbage strip.

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