Strudel with purple cabbage and speck

I chose to prepare these strudel with purple cabbage fascinated by the aesthetic rendering even before the desire to bite into a slice. The color power of this cabbage is so strong that it convinces me to prefer it to everything else every time I find it in the fridge. To this aspect we must add the fact that its “density” is decidedly hypnotic, when I cut it in half I am amazed at how tight each ball is on itself. And then I like the fact that, once you remove the first two outer leaves (more out of my belief than necessity), there is practically no waste. A true luxury!

The recipe is taken and adapted from an old issue of Sale e Pepe, I replaced the shredded pork chops with diced speck. I purchased the “bottom” of the cured meat which can usually be found in the supermarket vacuum-packed at advantageous prices. I prefer the bottoms from the delicatessen counter to those in pre-cut trays, less waste and above all the guarantee of a well-seasoned cured meat and therefore rich in flavour.
And that's all with this home economics tip, happy cooking! 🙂

Strudel with purple cabbage and speck

For 2 small strudels:
8 sheets of phyllo pastry (approximately 35×25)
500 g of purple cabbage
150 g of diced speck
3 tablespoons of wine vinegar
1 teaspoon cumin
1 clove of garlic
30 g of butter
Extra virgin olive oil

(For 4 people) Clean the cabbage and slice it thinly. In a large pan, fry the garlic clove in the oil, add the cabbage and a pinch of salt. When it has wilted, dilute the vinegar in 3 tablespoons of water, raise the heat and wet the cabbage. Allow to evaporate and then lower the heat, add the cumin and leave to simmer for 10 minutes or until the cabbage is soft. Salt, pepper.
In a pan, brown the speck cubes. And add them to the stewed cabbage. Let the filling cool.

Melt the butter in a saucepan or in the microwave. Lay out a sheet of phyllo dough on the work surface, brush it with a little butter and overlap another sheet, brush it and do the same with the first 4 sheets. At this point, place half the filling on the short side of the sheets, fold over the side flaps and roll up. Proceed in the same way with the second roll.

Place the strudels on a baking tray, brush them with butter and bake at 200°C for 20-25 minutes until they are golden. Serve hot.


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