Strudel' De Legumes Aux Deux Coulis
|Savoy cabbage||1 Medium|
|Butter||5 Ounce (150 Gram)|
|Artichoke bottoms||2 , cooked|
|Carrots||4 , cooked|
|Celeriac||1⁄2 , cooked and cut into batons 3/4 in wide|
|Celeriac||1⁄2 , cooked and cut into batons 3/4 inch wide|
|Button mushrooms||4 Ounce, cooked (100 Gram)|
|Button mushrooms||4 Ounce (100 Gram)|
|Broccoli florets||4 Ounce (100 Gram)|
|Broccoli florets||4 Ounce, cooked (100 Gram)|
|Tomato||1 , peeled, de-seeded and cut into wedges|
|Tomato||1 , peeled, deseeded and cut into wedges|
|Spinach||4 Ounce (100 Gram)|
|Spinach||4 Ounce, cooked and seasoned (100 Gram)|
|Sea salt||To Taste|
|Caraway seeds||To Taste|
1 In a pan, boil water and blanch the outer leaves of cabbage in it. Cool.
2 Cut the yellow part into chunks.
3 In a saucepan, add half the butter and some water. Place the cabbage chunks in it.
4 Cook, covered until tender or until all the liquid is absorbed.
5 Lay the large cabbage leaves on a cheesecloth and fill with layers of vegetables, including the yellow cabbage heart.
6 Add in the remaining butter.
7 Add salt and pepper for seasoning and sprinkle caraway seeds.
8 Wrap the leaves around, and roll into the cheesecloth.
9 Close the end using a string. Bind the middle part with a string as well and place into a steamer for about 45 minutes.
10 Remove the strudel from the steamer, unwrap the cheesecloth and cut into thick slices using a sharp knife.
11 On a large china dish,arrange the slices and serve with your choice of sauce on the side.