Krauttascherl im Strudelteig auf Erbsenpüree mit VEGGY Classic

Cabbage Parcels with Pea Puree

60—90 Min

The fantastic pea puree alone is sure to be a hit! Combined with the cabbage parcels, which are baked in a crispy filo pastry, this dish is a masterpiece on the plate and a real feast for the eyes. Our Veggy Classic mix with kale is a real all-rounder. Simple and tasty, it makes the perfect addition to all kinds of vegetarian dishes.

Ingredients 4 Portions

Preparation

  1. 1

    To make the filling: Peel the onions and carrots. Cut the cabbage, onions and carrots into thin strips. 

  2. 2

    Heat the olive oil in a pan and quickly fry the vegetables. Season with Veggy Classic mix and mix well, but don't put the vegetables back on the heat. Season to taste.

  3. 3

    Preheat the oven to 180°C (356°F).

  4. 4

    Place the filo pastry sheets on a damp cloth, coat with olive oil and layer two sheets one on top each other. Coat again with oil. Cut out square pieces and place the filling evenly in the middle of the filo pastry sheets. Bring the ends together and use a suitable material to tie them at the top in a classic filo parcel shape. 

  5. 5

    Place the parcels on baking parchment and bake in a preheated oven at 180°C (356°F) using the fan setting for 15–30 minutes.

  6. 6

    To make the pea puree: Boil the peas in water for around 5 minutes until soft. Meanwhile, heat the olive oil in a pan and slowly sweat the finely chopped onion. 

  7. 7

    Drain the peas and add to the onion together with the soya milk. Quickly bring to the boil, add the basil leaves and use a hand blender to finely puree. 

  8. 8

    Season with Veggy Classic mix, season to taste with pepper, serve with the cabbage parcels and enjoy.