Stern Gourmet
Red Cabbage Strudel with Sultanas and Pine Nuts / Rotkohlstrudel mit Sultaninen und Pinienkernen
Page 21
Cuisine: German/Austrian/Swiss | Course Type: Sides
Tags: raisins winter hazelnuts nuts cabbage red cabbage strudel
Recipe Reviews
friederike from Berlin,
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.
(edited 8th July 2011) (0) comment (1) useful
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