Red Cabbage Strudel on Chive Cream

160 min, simply cut red cabbage into narrow strips and mix well with red wine, orange juice and balsamic vinegar. Steep for 2 hours.

Chop onion and lightly caramelize with butter and sugar. Add red cabbage and pour red wine, season with salt and pepper. Simmer gently over low heat just long enough for the cabbage to still be crunchy. Stir in cranberries and cool.

Roll out puff pastry into a rectangle, spread filling, brush edges with beaten egg and form into a roll. Prick a few times with a fork, brush with egg and bake in the oven at 220 °C for 20 to 30 min. until crispy brown.

For the sauce:

Make beef broth, whipping cream and crème fraîche until you get a creamy consistency. Season with salt and stir in finely chopped chives just before serving.

Portion the red cabbage strudel and serve with the chive cream.

Our tip: Fresh chives are much more aromatic than dried ones!

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