1 hour



Ingredients Serves 7

250 gr of cabbage (green or purple)
300gr apples
Whole sea salt
Extra virgin olive oil

Vegan salty dough for the strudel:
150gr of bio wheat flour 0
80gr sunflower seed oil or corn oil
25gr of organic flour
25gr of bio natural soya milk
100 gr of lukewarm water


Cut the cabbage into thin slices and stew with a bit of extra virgin olive oil for 15 minutes. Peel and core the apples. Cut them into thin slices. Add the apple slices to the cabbage. Stir well and add salt. Now make the dough:On a work surface, pour the flour. Make a well in the flour.In a cup, assemble organic rice flour and organic unsweetened soy milk, then pour it into the well with corn oil (or sunflower seed oil) mixed with 5 tablespoons of lukewarm water.Keep adding the rice flour mixed with soy milk.The rice flour and soy milk combined together are a substitute for eggs and give elasticity to the dough. Knead until you get a smooth and homogeneous “ball”. Wrap it in cling film and let it rest for half an hour. Then on the work surface, rool out the dough to a very thin sheet and form a rectangle of about 20cmx28cm.Place the cabbage and apple mixture onto it and then roll into a strudel. Place onto a baking sheet covered with parchment paper and bake in a preheated oven at 170 degrees for about 30 minutes.Let cool before cutting, serve with vegan mayonnaise or a sauce, if desired.