Rye tortillas paired with Kühne pickled red cabbage offer rich nutrition and delightful flavors! Red cabbage is abundant in vitamin C and vitamin U, which can enhance immunity and disease resistance.
Ingredients for Rye Tortilla with Red Cabbage: – Tortilla Dough: 100g Xiliang rye flour, 100g all-purpose flour, 4g salt, 120g warm water, 8g olive oil, 3g yeast. – Filling: Chicken breast (as desired), Kühne pickled red cabbage (as desired), 1 scrambled egg pancake, 2 quail eggs, cherry tomatoes (several), Kühne vegetable salad dressing (optional, as desired). Steps for Making Rye Tortilla with Red Cabbage: 1. Prepare the tortillas: Mix flour, salt, and yeast. 2. Add warm water and stir into a crumbly mixture, then incorporate olive oil. 3. Knead into a smooth dough and let rest for 15 minutes. 4. Divide into 4 equal portions, shape into rounds, flatten, and rest for 10 minutes. 5. Roll each portion into a thin, large circle. 6. Heat a non-oiled pan over medium heat, cook the tortilla until bubbles form, flip, and cook for about 20 seconds more. 7. Let cool slightly, store in a sealed bag to maintain softness. 8. Prepare the filling: Boil chicken breast with scallions, ginger, and cooking wine for 15 minutes, shred, then mix with sesame seeds, Kühne aromatic vinegar, soy sauce, and sesame oil. 9. Chop basil and add to chicken, cook an egg pancake and slice into strips, boil quail eggs and halve them. 10. Prepare the essential pickled red cabbage. 11. Halve cherry tomatoes, arrange all ingredients on the tortilla, optionally add nuts, and drizzle with salad dressing if desired. 12. Roll up and enjoy—absolutely delicious! 13. Admire the beautiful result. 14. Flour used in the recipe. 15. Pickled red cabbage used.
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