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

⏱ Preparation time: approx. 1 hour 30 minutes

⏱ Cooking time: 50 minutes for the red cabbage

🍽 Servings: 5

📈 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 nutmeg
• 1 tsp salt
• 30 ml Ginger Shot Turmeric

PREPARATION

Boil the potatoes in a large pot for about 20 minutes until tender. Then drain, let cool briefly, and peel. Next, 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 champignons)
• 75 g organic hazelnuts
• 2 tbsp cream cheese or plant-based quark
• 1/2 bunch parsley
• Oil for frying
• Salt & pepper

PREPARATION

Pour 500 ml hot water over the dried porcini mushrooms and let them soak for about 30 minutes; be sure to save the soaking liquid. Meanwhile, peel and finely dice the shallots and garlic cloves. Clean and finely chop the mixed mushrooms, and coarsely chop the hazelnuts and parsley. Heat some 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 around. Add the garlic and fry for another 3 minutes. Finally, stir in the chopped hazelnuts and parsley and season the mixture generously with salt and pepper. 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-assisted). Roll out the potato dough on a floured surface to a rectangle of about 30 x 30 cm. Lay out the dough so that the shorter sides point up and down. Spread the mushroom and nut filling evenly over the dough, leaving a few centimeters free at the top so that the roll can be sealed better. Then carefully roll up the dough from bottom to top and place it on a baking tray lined with baking paper. Brush the potato roll with a little olive oil or melted butter and bake in the preheated oven at 180°C (fan-assisted) for about 40 minutes, until golden brown.

CREAM SAUCE

INGREDIENTS

• 2 shallots
• 2 tbsp 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 some oil in a pan and sauté the remaining diced shallots until translucent. Dust with flour and stir well, then deglaze with 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. Let the sauce simmer over 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, blend 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 a day in advance: Halve the red cabbage, remove the stalk, and cut the cabbage into fine strips. Peel the apples and cut them 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 Kloster Kitchen Ginger Shot Berry Cinnamon and let simmer over low heat for about 50 minutes until the red cabbage is tender and has developed a wonderfully aromatic flavor. The red cabbage can simply be reheated the next day and tastes especially good then.