Heat the oil in a frying pan. Stir-fry the meatloaf for approx. 3 mins., remove from the pan. Sauté the savoy cabbage in the same pan for approx. 4 mins. Combine the ricotta and egg. Add the savoy cabbage and meatloaf, mix, season. Carefully unfold the pastry sheets, brush with a little butter and pile them all on top of each other on a cloth. Divide the filling over the bottom third, leaving a gap of approx. 3 cm along the edges. Fold the pastry edges inwards, lift the cloth, gently roll up the strudel and transfer to a baking tray lined with baking paper, with the fold facing downwards. Brush with a little butter and sprinkle with pumpkin seeds. Bake for approx. 30 mins. in the lower half of an oven preheated to 200°C. Brush the strudel with the remaining butter several times during baking.