Arun Kapil's Cabbage, Onion & Cumin 'Strudel': Today with Maura and Dáithí.
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
- 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
- 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.
- Turn your oven to 170˚C, Gas mark 3
- 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.
- Place another sheet on top and repeat. The final, fourth sheet needs no butter, crumb or chilli at this stage.
- Take the spiced cabbage, onion mix and place it in a large sausage shape down the long side of the filo surface.
- 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.
- 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
- 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.
Serve with my whipped mustard curd as a snack or alongside bacon or sausages with mango chutney. Yum!