- 200 gram red cabbage
- you can use pre-cooked red cabbage or make your own braised red cabbage
- 12 sheets phyllo dough
- 2 apples
- 100 gram butter
Kitchen equipment required
- Small pan or microwave oven
- Cutting board
- Chefs knife
- Baking tray
- Greaseproof baking paper
- Silicone brush
Preparation — 10 minutes
Optionally use pre-cooked red cabbage from the freezer or from a jar. Or, make our own braised red cabbage using our recipe. Optionally add in some juniper berries. For this strudel it’s easier to very finely grate the red cabbage.
Wash the apples, then dice into not too small or big chunks. Pre-heat the oven to a temperature of 180 degrees Celsius or 356 degrees Fahrenheit. Line the baking sheet with grease proof paper.
Finishing up the mini red cabbage strudel — 30 minutes
Melt about 100 grams of butter in a small pan or using a microwave oven. Using the butter, coat a sheet of phyllo dough. Place a second sheet on top, press and scoop about 4 tablespoons red cabbage at the bottom. Add in some sliced apple. Coat the sids of the phyllo dough using the melted butter, fold the outsides inwards. Roll the dough shut and make sure it stays closed by adding some more melted butter. Transfer the strudel to the baking tray lined with greaseproof paper.
Repeat the above process for the remaining sheets of phyllo dough. Lastly, coat all of the mini red cabbage strudels with extra butter. Cook in the oven until golden brown and crunchy in about 20 minutes time. Enjoy!