NUMBER OF SERVINGS

• Number of servings: 4

COOKING ACCESSORIES

• Grater
• Frying pan or wok
• Baking paper and baking sheet

INGREDIENTS

• 800 grams waxy/firm texture potatoes
• 1 oxheart cabbage
• 150 ml single cream
• 2 carrots (winter carrot or a small bag of finely grated carrot salad)
• 1 apple
• 1 lemon
• 300 ml yoghurt (preferably a firmer yoghurt, Greek-style, for example)
• 1 small bunch of parsley
• 1 pack of filo pastry (approx. 200 grams) (tip: available frozen at the supermarket).
• pepper and salt
• oil, for example olive oil
• sugar

METHOD OF PREPARATION

1. Pre-heat the oven to 180°C
2. Peel the potatoes and cut them into small cubes about 0.5 cm x 0.5 cm.
3. Cut the oxheart cabbage lengthwise in half and cut out the hard section, the stalk, in the middle.
4. Finely chop the rest.
5. Heat 2 tablespoons oil in a large frying pan or a wok over medium heat.
6. Pan- or stir-fry the potatoes approx. 3 minutes.
7. Add the finely chopped cabbage and cook for another 2 minutes.
8. Add the cream and allow the mixture to reduce for approx. 10 minutes, until the cream is no longer liquid.
9. Season to taste well with pepper and salt.

Preparing the Strudels

1. Unfold the filo pastry and make 4 sheets with a size approx. 40×50 cm: you may have to use multiple sheets, depending upon the brand of the product.
2. Spoon 1/4 of the mixture in the centre of the pastry and spread it out lengthwise.
3. Fold the four sides of the pastry sheet to the inside to make a package.
4. Repeat these steps for the remaining 3 Strudels.
5. Place the Strudels on a baking sheet lined with baking paper and bake them in the oven until crispy and golden brown, about 20 minutes.

Salad

• Scrape the carrots and grate them into fine, thin strings.
• Peel the apple and cut into fine strips.
• Rinse the lemon and grate the peel. Squeeze the juice from the lemon and set aside in a glass.
• Mix the carrot, apple and 1 teaspoon of the grated lemon peel in a bowl.
• Add 2 teaspoons lemon juice, 1 tablespoon oil, a pinch of salt and pepper and a teaspoon of sugar to this mixture. Mix everything well and serve with the Strudel.

Dip

1. Remove the hard stems of the parsley: only use the softer parts.
2. Chop the parsley fine and mix into the yoghurt.
3. Season with salt and pepper.

Serve the Strudel with the salad and a generous spoonful of the parsley dip. Dip away! Enjoy!