Servings | serves |
Ingredients
- 12 sheets Filo Pastry
- 125 grams Butter melted
- 1 cup Wholemeal Breadcrumbs
- 2 teaspoons Caraway Seeds
Filling
- 20 grams Butter
- 2 cloves Garlic Cloves crushed
- 1 teaspoon Thyme Leaves fresh
- 1 teaspoon Caraway Seeds
- 185 grams Savoy Cabbage shredded
- 1 Onion thinly sliced
- 125 ml Vegetable Stock
- 1 Potato peeled and grated
- 125 grams Cheddar Cheese grated
- 270 grams Corn Kernels
Ingredients
Filling
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Instructions
- Melt the butter in a large non-stick frying pan over a medium heat. Add the garlic, thyme and caraway seeds and stir-fry for 2 minutes.
- Add the cabbage, onions and stock and cook for 5 minutes, stirring occasionally. Add the potato and simmer over a low heat for 10 minutes, stirring occasionally. Leave to cool for 15 minutes, then stir in the cheese and corn.
- Preheat oven to 190c. Lay a sheet of filo pastry on a piece of grease proof paper. Keep the remaining pastry covered with clear plastic wrap. Brush the filo with a little melted butter and sprinkle with 4 teaspoons breadcrumbs. Layer another sheet of pastry on top; brush with butter and sprinkle with more breadcrumbs. Continue layering until all the pastry and breadcrumbs are used.
- Spoon the filling onto the pastry using a slotted spoon to drain off any excess liquid. Spread the filling to within 5 cm of the edge. Brush to edge with cold water.
- Holding a short edge of the layered pastry, roll it up around the filling Swiss-roll style. Fold the ends under to seal. Put the roll on a large baking tray, seam side down. Brush with remaining butter and sprinkle the caraway seeds on top.
- Bake for 25 minutes, or until the pastry is crisp and golden. Put the baking tray on a wire rack to cool strudel slightly. Serve Sliced, with light sour cream and salad.
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