Cabbage Strudel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 110.7 μg | (185 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 742 mg | (19 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the pastry
- 250 grams Pastry flour
- salt
- 1 egg
- 5 Tbsps vegetable oil
- 5 Tbsps cold water
- 1 Tbsp liquid butter
- For the filling
- 250 grams Brussels sprouts
- salt
- 500 grams Sauerkraut
- 2 onions
- 2 Tbsps olive oil
- freshly ground peppers
- ground paprika
- Caraway
- 1 bunch parsley
- 1 egg
- 2 Tbsps breadcrumbs
Preparation steps
For the pastry: Combine flour with 1 teaspoon salt, egg, oil and water and knead with the kneading hook of a hand mixer until smooth. Cover dough and let rest for about 30 minutes.
For the filling: Rinse and trim Brussels sprouts, cut in half and cook for 8-10 minutes in boiling salted water. Rinse with ice cold water and drain. Drain sauerkraut well. Peel onions and dice. Heat olive oil in a coated pan. Fry onions until golden brown. Add sauerkraut and braise 3-4 minutes. Season with salt, pepper, paprika and cumin. Rinse parsley, shake dry and chop. Stir together parsley with Brussels sprouts, egg, breadcrumbs and sauerkraut.
Lightly dust a tea towel with flour. Roll out dough thinly. Using the back of the hand under the dough, thin out the dough further. Spread filling on top leaving an 8 cm (approximately 3 inches) wide border free. Fold edges inward and roll up dough with the help of the tea towel.
Lay strudel on a baking sheet lined with parchment paper with the seam side down. Prick dough several times with a fork and brush with melted butter. Bake in preheated oven at 200°C (gas mark 3-4, fan: 180°C) (approximately 400°F) for 35-40 minutes.
For the tomato sauce: Peel and dice onion. Heat olive oil in a pot. Braise onion until golden. Stir tomato paste and crushed tomatoes and bring to a boil. Season with salt, pepper and sugar. Cut strudel and serve with tomato sauce.
