Arun Kapil's Cabbage, Onion & Cumin 'Strudel': Today with Maura and Dáithí.

Ingredients

Serves: 6 to 8

  • 1 medium, white cabbage - 475g of trimmed sliced leaves
  • 2 white medium onions, thinly sliced
  • 2tsp sea salt crystals or 1 tsp fine sea salt
  • 1 tablespoon sunflower oil
  • 2 tsp cumin seeds, whole
  • 4 sheets of filo pastry, at room temperature
  • 100g butter, melted
  • 80g breadcrumbs
  • 1 red fat finger chilli, finely diced
     

Method

  1. Pop the cabbage and salt into a bowl and mix well. Set aside for 15 mins, then place onto a clean tea towel and wring dry
  2. Tip the cabbage into a large casserole, add the oil, the onion, cumin, place on a medium-high heat and cook for 7 to 8 mins, stirring frequently. Remove the heat, set aside.
  3. Turn your oven to 170˚C, Gas mark 3
  4. Keeping the sheets of filo under a damp tea towel, take out one and brush generously with the melted butter, then sprinkle on a handful of crumbs, about 20g and some of the diced chilli.
  5. Place another sheet on top and repeat. The final, fourth sheet needs no butter, crumb or chilli at this stage.
  6. Take the spiced cabbage, onion mix and place it in a large sausage shape down the long side of the filo surface.
  7. Make sure to leave 10cm, 4 inches from the long side edge and 5 cm, 2 inches from the short side edges. Brush the remaining exposed filo pastry generously with the butter.
  8. Fold the long edge of the filo onto the cabbage then roll to form the strudel, Swiss-roll shape, fold and tuck the two edges under the strudel then place, seam down onto baking tray, brush with the remaining butter
  9. Pop into your oven and bake for approx. 35 minutes or until it’s a good nutty brown colour, then remove and allow to rest for 10 mins before slicing.

To Serve:
Serve with my whipped mustard curd as a snack or alongside bacon or sausages with mango chutney. Yum!