Cabbage Strudel

with Brussels sprouts
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Cabbage Strudel
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Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
365
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie365 cal.(17 %)
Protein11 g(11 %)
Fat18 g(16 %)
Carbohydrates38 g(25 %)
Sugar added0 g(0 %)
Roughage6.1 g(20 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.6 μg(3 %)
Vitamin E7.3 mg(61 %)
Vitamin K110.7 μg(185 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.2 mg(27 %)
Vitamin B₆0.4 mg(29 %)
Folate110 μg(37 %)
Pantothenic acid0.8 mg(13 %)
Biotin8.7 μg(19 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C79 mg(83 %)
Potassium742 mg(19 %)
Calcium85 mg(9 %)
Magnesium39 mg(13 %)
Iron1.9 mg(13 %)
Iodine7 μg(4 %)
Zinc1.1 mg(14 %)
Saturated fatty acids3.6 g
Uric acid74 mg
Cholesterol78 mg
Complete sugar5 g

Ingredients

for
6
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
For the tomato sauce
1 onion
1 Tbsp olive oil
1 Tbsp Tomato paste
250 milliliters crushed Tomatoes
salt
peppers
1 pinch sugar

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

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.

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