I like challenges … well ok sometimes it is a bit uncomfortable … but then I end up with something delicious like the dish I’m presenting here today.
The savory stuffing made with cabbage, mushrooms and lentils is wrapped in a flakey strudel dough and is seasoned with the warming spices of the season. To make it even more festive, serve it with port sauce and brussel sprouts with chestnuts.
I was looking for a vegetarian Christmas dish… seriously, traditionally would there be such a thing? … I have seen mushroom strudel served in the winter before but did not find it filling enough as a main dish. Then came the idea … maybe because I was craving cabbage strudel the whole fall … to make the strudel with half mushrooms and half cabbage … then added the lentils and the cheese in place of the meat and a few spices and … this festive dish was born. Cabbage is a staple vegetable for the winter and has been traditionally paired with mushrooms. My non-vegetarian guests really enjoyed a slice with their meat dish. Of course, the vegetarians were asking for seconds.
- 5-7 sheets of filo dough
- 1/4 cup chopped shallots
- 4-8 oz mushrooms (crimini) (chopped into small pieces)
- 2-4 oz of savoy cabbage (I prefer savoy but green cabbage is fine)
- 1 celery stalk
- 2 garlic cloves
- 1 tsp paprika
- 1/4 cup uncooked lentils (1/2 cup of cooked lentils)
- handful of chopped walnuts
- handful of lightly chopped hazelnuts
- 1 egg + 1 egg for egg wash
- 8 oz (220gr) of feta cheese
- 1/2 cup of meat or vegetable stock
- 1 Tbsp grainy mustard
- few thyme springs
- 2 tsp chopped fresh rosemary leaves or 1 tsp dried rosemary
- freshly graded nutmeg
- 1 tsp salt + more for the top
Port sauce Ingredients
- 1 cup of port or white wine
- 1/2 cup stock (meat or vegetable)
- 1/4 cup minced shallotts
- 1 Tbsp butter or oil
- 1 Tbsp flour
- 2 springs of thyme
- 1 spring rosemary
- 1 bay leaf
- 1/2 cup heavy creme
- salt and pepper
- 1 garlic clove
Directions for the strudel
Preheat oven to 380F.
Take filo dough out of the freezer. Let it thaw slowly.
Clean and soak the lentils for a few hours. Cook lentils.
Chop up the shallots and the celery and sauté them in some oil for 5- 10 minutes. Set aside.
Chop up and sauté the mushrooms in some oil for 10 more minutes or until the mushrooms are tender. Add to previous mixture.
Start slicing the cabbage up and cut them up into small pieces. Discard the lager veins of the cabbage so you are left with the tender leaves only. Sautee the cabbage leaves for about 10 minutes. Add paprika and the garlic to activate for 1 minute, stir and add the cold stock. Add chopped thyme leaves, nutmeg and chopped rosemary leaves. Cook the mixture for about 10 minutes on low heat. Add to the onion mixture from earlier.
Chop up the nuts. I leave the hazelnuts chunkier. The walnuts are coarsely chopped. A small food processor can be used. Add to previous onion mixture.
In a medium sized bowl, add 1 lightly beaten egg, mustard, the nuts, the cooked lentils, mushroom/ cabbage mixture from above, cheese, salt and pepper. Mix well.
Let the stuffing cool, refrigerate for about 1 hour.
Take 7 sheets of filo dough and set it on a wooden board. I like to put a piece of parchment paper below the filo dough, it is helpful for rolling. Drizzle some oil and grade some nutmeg. Spread the filling evenly on the sheet leaving 1 inch on each side empty. Roll it up. Placed it in an oiled baking dish.
Lightly beat 1 egg, add some freshly graded nutmeg and salt. Spread it on top of the rolled strudel. Wait for 5-10 minutes until egg wash is absorbed. Apply the egg-wash again. The 1 egg should cover the strudel both times. You can sprinkle additional salt and nutmeg on the top. This will make the crust really tasty.
Bake in the pre-heated oven for 25-30 minutes or until top is nice and brown.
Put left-over filo dough if there is any left in the fridge gently wrapped up in plastic bags so the leaves don’t dry out.
Serve hot with the port sauce (see below) and brussel sprouts with chestnuts. I also like to add cranberry sauce (recipe).
Directions for the port sauce
In a small pot, sautee the shallots in some oil or butter. Add the flour for 1 min, stir. Add the garlic, stir for 30 seconds.
Add the wine and stock. Stir.
Add the thyme and rosemary springs. Cover the pot.
Cook for about 20 minutes.
Take out the bay leaves, thyme and rosemary springs.
Take off the heat, add the cream, salt and pepper.
Serve right away. Can be stored in the fridge for many days.
enjoy! Happy Holidays!