Tender Wheat Vegetable Curry in Brick Dough

For the vegetable curry, steam the tender wheat with curry in water 1 : 2.

Sauté the finely diced vegetables in butter according to the cooking point, mix with the tender wheat and season well.

Lay the brick dough, put the filling on it, brush the corners with egg white and form into a roll. Bake in hot peanut oil at about 160 °C and drain on a paper towel.

For the blood orange cabbage, cut the cabbage into strips and blanch.

Sauté onion, deglaze with red wine, pour in blood orange juice, reduce and thicken slightly with cornstarch. Add cabbage and season well with spices.

Arrange the savoy cabbage decoratively on a plate and place the vegetable curry rolls, halved lengthwise, on top, garnish with blanched, tossed mini fennel.

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