Cabbage Strudel with Pomegranate-Yogurt Dessert
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,177 cal. | (56 %) | ||
| Protein | 43.28 g | (44 %) | ||
| Fat | 68.82 g | (59 %) | ||
| Carbohydrates | 110.45 g | (74 %) | ||
| Sugar added | 4.31 g | (17 %) | ||
| Roughage | 17.93 g | (60 %) |
| Vitamin A | 412.14 mg | (51,518 %) | ||
| Vitamin D | 0.56 μg | (3 %) | ||
| Vitamin E | 2.71 mg | (23 %) | ||
| Vitamin B₁ | 0.51 mg | (51 %) | ||
| Vitamin B₂ | 0.64 mg | (58 %) | ||
| Niacin | 6.13 mg | (51 %) | ||
| Vitamin B₆ | 1.02 mg | (73 %) | ||
| Folate | 251.84 μg | (84 %) | ||
| Pantothenic acid | 1.68 mg | (28 %) | ||
| Biotin | 10.56 μg | (23 %) | ||
| Vitamin B₁₂ | 0.82 μg | (27 %) | ||
| Vitamin C | 63.92 mg | (67 %) | ||
| Potassium | 1,539.67 mg | (38 %) | ||
| Calcium | 496.98 mg | (50 %) | ||
| Magnesium | 190.58 mg | (64 %) | ||
| Iron | 7.48 mg | (50 %) | ||
| Iodine | 17.06 μg | (9 %) | ||
| Zinc | 4.66 mg | (58 %) | ||
| Saturated fatty acids | 19.85 g | |||
| Cholesterol | 118.92 mg |
Ingredients
- For the dough
- 250 grams Spelt flour
- salt
- 2 Tbsps olive oil
- 1 egg
- 50 grams melted butter
- Pastry flour (for the work surface)
- For the filling
- 200 grams Lentil sprout
- 300 grams Savoy cabbage
- 2 onions (finely chopped)
- 1 garlic clove (chopped)
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 4 sundried Tomatoes (cut into thin strips)
- 125 grams Feta
- 1 tsp herbes de Provence
- For the pomegranate dessert
- 200 grams Sunflower sprout
- 150 grams Cream quark (40% fat)
- 250 grams Natural yogurt
- 1 ripe Banana
- 1 Tbsp honey
- Ground cinnamon
- 1 ripe pomegranate
Preparation steps
For the dough: In a bowl, mix the flour with salt, oil, egg and 125 ml (approximately 1/2 cup) of lukewarm water and knead to a smooth dough. Shape into a ball, cover and let stand 30 minutes.
Preheat the oven to 180°C (approximately 350°F) convection. Line a baking sheet with parchment paper.
For the filling: Cut the cabbage into thin strips and blanch in a pot of boiling salted water for 3 minutes. Drain, run under cold water and drain well.
Heat the oil in a skillet and saute the onion and garlic until translucent. Add the cabbage and saute briefly. Transfer to a bowl, season with salt and pepper and let cool. Add the tomato, lentil sprouts and feta cheese to the cooled cabbage, mix and stir in the herbs.
Thinly roll out the dough on a floured surface, then place on a floured cloth and roll until paper thin. Brush with half the butter. Place the cabbage mixture on top, leaving 2 cm (approximately 3/4-inch) border all around.Turn the ends in over the filling, then roll up using the cloth. Place seam-side down on the baking sheet and brush with the remaining butter. Bake on the middle rack of the oven until golden brown, about 40 minutes. Let it rest a few minutes before cutting.
For the pomegranate dessert: Meanwhile, mash the banana in a bowl and add the yogurt and quark. Season to taste with honey and cinnamon. Stir in 2/3 of the sprouts and half of pomegranate seeds. Pour the cream into a bowl. Serve sprinkled with the remaining pomegranate seeds and sprouts and sprinkle with cinnamon.
