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- Savoy cabbage and meatloaf strudel
Savoy cabbage and meatloaf strudel
Nutrition facts per serving:
- Energy in kcal about 481
- Fat about 33g
- Carbohydrates about 26g
- Protein about 20g
This is needed
This is needed
for 4 portion
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- 700 g savoy cabbage, cut into thin slices
- olive oil for frying
- 200 g meatloaf, cut into cubes
- 250 g ricotta
- 1 tsp salt
- 1 egg
- a little pepper
- 1 parcel strudel pastry (approx. 120 g)
- 2 tbsp butter, melted
- 1 tbsp pumpkin seeds
And that's how it's done
And that's how it's done
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.
