Red cabbage and cheese strudel
1 package of puff pastry (pure butter, 230 g)
1 slice kale (large enough to fill a bowl of 300 ml)
1 slice of red cabbage (as big)
1 sweet apple
2-3 tablespoons Parmesan
40 g feta cheese
3 tablespoons butter
Salt and pepper
1 pinch of ground chili pepper
1 egg yolk and a little milk
Slice both types of cabbage, peel and cut the apple into small cubes. Transfer to a saucepan. Pour a little water (no more than 1 cm at the bottom) and put the butter. Cook lidded over low heat until the vegetables are tender. Season with a little salt, pepper and chili. Allow 10-12 minutes of cooking. Out of the heat, add the parmesan and feta.
Roll out the puff pastry on the work plan. Sread over the filling, leaving the outer frame (2 cm) empty. Fold the two opposite edges of the dough over the filling and wrap into a tight strudel starting from the other side. Transfer into a baking dish, covered with parchment paper. Prick the strudel here and there with a knife. Brush the top with the egg yolk (diluted with a little milk) and sprinkle with almonds.
Bake at 180°C until nicely browned on all sides. Serve hot after a short rest out of the oven.