CHRISTMAS DINNER: STUFFED POTATO ROLL WITH BERRY-CINNAMON RED CABBAGE

⏱ Working time: approx. 1 hour 30 minutes

⏱ Cooking time: 50 minutes for the red cabbage

🍽 Servings: 5

📈 Level of difficulty: Medium

🌱 Vegan

🫐 Berry-cinnamon

POTATO DOUGH

INGREDIENTS

• 1 kg floury potatoes
• 2 tsp salt
• 100 g durum wheat semolina
• 250 g flour (e.g. type 630)
• 1 pinch of nutmeg
• 1 teaspoon salt
• 30 ml Ginger Shot Turmeric

PREPARATION

Boil the potatoes in a large pan for approx. 20 minutes until they are cooked. Then drain, leave to cool briefly and peel off the skin. Then press the potatoes through a ricer and knead with salt, durum wheat semolina, flour and a pinch of nutmeg to form a smooth dough.

MUSHROOM FILLING

INGREDIENTS

• 20 g dried porcini mushrooms
• 2 shallots
• 2 garlic cloves
• 500 g mixed mushrooms (e.g. oyster mushrooms and button mushrooms)
• 75 g organic hazelnut kernels
• 2 tbsp cream cheese or plant-based quark
• 1/2 bunch parsley
• Oil for frying
• Salt & pepper

PREPARATION

Pour 500 ml of hot water over the dried porcini mushrooms and leave to soak for about 30 minutes; be sure to keep the stock. Meanwhile, peel and finely dice the shallots and garlic cloves. Clean and chop the mixed mushrooms, roughly chop the hazelnuts and parsley. Heat a little oil in a large pan and sauté half of the diced shallots for about 3 minutes until translucent. Add the fresh mushrooms and the soaked porcini mushrooms and fry until well browned all over. Add the garlic and fry for a further 3 minutes. Finally, stir in the chopped hazelnuts and parsley and season the mixture with salt and pepper to taste. Remove the pan from the heat and stir in the plant-based quark or cream cheese.

SHAPING AND BAKING

Preheat the oven to 180°C fan oven. Roll out the potato dough on a floured work surface into a rectangle measuring approx. 30 x 30 cm. Lay out the dough so that the shorter sides are facing up and down. Spread the mushroom and nut filling evenly over the dough, leaving a few centimetres free at the top to make it easier to seal the roll. Carefully roll up the dough from bottom to top and place on a baking tray lined with baking paper. Brush the potato roll with a little olive oil or melted butter and bake in a preheated oven at 180°C fan oven for about 40 minutes until golden brown. 

RAHMSOUR

INGREDIENTS

• 2 shallots
• 2 tablespoons flour
• approx. 500 ml mushroom stock (from soaking the porcini mushrooms)
• 250 ml cream or vegan alternative
• 80 ml white wine (or more mushroom stock)
• 3 tbsp soy sauce
• 2 tsp dried thyme
• 2 tsp medium hot mustard
• Salt & pepper

PREPARATION

While the potato roll is baking in the oven, heat a little oil in a pan and sauté the remaining diced shallots until translucent. Dust with the flour and stir well, then deglaze with the white wine and half of the porcini mushroom stock. Stir in the cream and mustard and season the sauce with thyme, soy sauce, salt and pepper. Leave the sauce to simmer on a low heat until the potato roll is ready. If the sauce is too thick, it can be thinned with a little more mushroom stock. If desired, puree the sauce before serving.

BERRY CINNAMON RED CABBAGE

INGREDIENTS

• 1 kg red cabbage
• 2 apples
• 2 shallots
• 2 tbsp butter or vegan alternative
• 2 bay leaves
• 2 cloves
• 2 tsp cinnamon
• 4 tbsp redcurrant jelly
• 2 tbsp red wine vinegar
• Salt & pepper
• 30 ml Ginger shot berry cinnamon
• 500 ml apple juice

Best prepared one day in advance: Halve the red cabbage, remove the stalk and cut the cabbage into fine strips. Peel the apples and cut into small pieces, finely dice the shallots. Melt the butter in a large pan and sauté the shallots and apple pieces in it. Add the red cabbage strips and mix everything well. Stir in the bay leaves, cloves, cinnamon, redcurrant jelly and red wine vinegar. Deglaze with apple juice and the Kloster Kitchen ginger shot berry cinnamon and simmer on a low heat for about 50 minutes until the red cabbage is soft and the red cabbage has developed a nice aromatic note. The red cabbage can simply be reheated the next day and tastes particularly good then.