For the strudel pastry: place the flour and salt on a worktop. Put the egg, oil and water in the middle of the flour and knead together for about 10 minutes until the strudel pastry is smooth. Shape into a ball and let it rest for 30 minutes. Cut the red cabbage into fine strips, mix with the salt, sugar, orange peel and orange juice and marinate for 1 hour. Dice the onion and sauté in olive oil until transparent; add the red cabbage. Douse with red wine and simmer for about 1 hour until soft. Season with cinnamon, cranberries and grated apple. Allow to cool. Roll the strudel pastry out thinly, place the red cabbage on the pastry and roll up. Beat the egg and brush the pastry with it. Sprinkle sesame seeds over the strudel. Bake for about 20 minutes in an oven preheated to 180 °C.
Tip: perfect accompaniment to venison medallions with cranberry sauce and “Schupfnudeln” (potato noodles) Beer recommendation
We recommend the variety Helles Weizen
We recommend Cabernet