Red cabbage strudel with mountain lentil tempeh

Combine all the ingredients for the strudel dough and process into a smooth, supple dough using a food processor or dough hook. Shape the dough into a ball, brush with a little oil, cover and leave to rest for about 30 minutes.

In the meantime, finely slice the red cabbage.

Heat some heat-resistant oil in a large pan and caramelize 1 tbsp of sugar in it. As soon as the sugar starts to brown, add the red cabbage and fry briefly. Now add the vinegar and pour in the water so that the cabbage can simmer.

Cut the onion in half and attach the bay leaf to the onion using the cloves - this way you can remove the whole parcel later without having to search for the cloves.

Simmer the red cabbage until it is cooked and season with salt, pepper, sugar and vinegar.
Then transfer to a bowl and leave to cool.

Press the strudel dough flat and gradually stretch it out with your hands on a floured tea towel. Spread the red cabbage (with as little liquid as possible) over the strudel dough.

Cut the mountain lentil tempeh into cubes and spread over the strudel. Optionally, crumble the feta and place on top of the strudel.

Now it's time to roll it up: first fold the strudel dough slightly inwards on the long sides so that the filling doesn't fall out here. Then use the tea towel to roll up the strudel from the short side and place it on a baking tray lined with baking paper.

Brush the strudel with a little liquid (e.g. oat milk) and sprinkle with sesame seeds.

The strudel can now be baked at 180°C for about 25 minutes until lightly browned.

The strudel goes very well with a delicious herb quark or a green salad - enjoy!