Squash and sage strudel
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|1 tbsp||olive oil|
|200 g||savoy cabbage|
|2 tbsp||white balsamic vinegar|
|1 parcel||strudel pastry|
|a little||sea salt|
- Heat the oil in a frying pan. Sauté the onion and garlic for approx. 3 mins. Add the squash, cabbage and sage, cook for approx. 5 mins. Add the balsamic, cover and cook for approx. 5 mins., season, allow to cool slightly.
- To fill
- Unfold the strudel sheets, cut in half lengthwise to form rectangles. Brush half of the pastry pieces with a little butter, place on top of each other. Spread the filling on top, leaving a border of approx. 2 cm all the way around. Crumble the feta on top. Brush the remaining pieces of pastry with a little butter, place on top of the filling, fold in the edges all the way around. Brush the strudels with the remainder of the butter, sprinkle with salt.
- To bake
- Approx. 20 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly and serve lukewarm.
- 4 persons