Savory potato and hazelnut strudel with braised cabbage and red wine sauce | Recipe | Kitchen Storie

Ingredients

• 1 package phyllo dough
• 1.5 lbs waxy potatoes
• 3 oz hazelnuts
• 2 lbs savoy cabbage
• 10 shallots
• 1 lemon
• 0.25 tsp nutmeg
• 1 tsp marjoram
• 2 tbsp white wine
• 1 cup vegetable broth
• 0.75 cup crème fraîche
• 3.5 tbsp unsalted butter (melted)
• 0.66 cup sugar
• 2 cups red wine
• 0.5 cup cream
• 0.25 tsp caraway seed
• salt
• pepper
• vegetable oil (for frying)