Easy Vegetable Strudel
Easy Vegetable Strudel - Pastry filled delight!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 655 cal. | (31 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 127.5 μg | (213 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 1,047 mg | (26 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 21.1 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the pastry
- 7 ozs Pastry flour
- ½ tsp salt
- 1 egg
- 2 Tbsps vegetable oil
- 4 Tbsps lukewarm water
- 2 Tbsps melted butter
- For the filling
- 4 ozs smoked, streaky Bacon
- 1 onion
- 2 carrots
- 12 ozs Green cabbage
- 2 tsps Caraway
- 18 ozs cooked potatoes
- 4 ozs Crème fraiche
- 2 Tbsps chopped parsley
- salt
- freshly ground pepper
- Nutmeg
Preparation steps
For the pastry: Knead all pastry ingredients into a smooth dough, shape into a ball, place on a plate, brush with oil and let rest in a warmed bowl for 30 minutes.
For the filling: Peel onion and chop finely. Peel carrots and cut into cubes. Rinse, trim and cut cabbage into strips. Finely dice bacon. In a frying pan, add bacon and fry. Then add onions and cook until soft. Add cabbage, carrots and 1 teaspoon of cumin with 1/2 cup water and deglaze. Cover and cook for 15 minutes. Season with salt and pepper.
Cut potato into cubes about 1 cm (approximately 3/8 inch) in size, add cabbage, crème fraiche and parsley and season with salt, pepper and nutmeg.
Roll out dough on a floured kitchen towel into a rectangle and using the back of the hand, pull dough until very thin. Put the dough on the cloth, cut off thicker edges and spread filling on the dough.
Fold in left and right edges. With the help of the kitchen towel, roll up the dough into a roll. Place on a parchment paper lined baking sheet with the seam side down. Brush with melted butter and sprinkle with caraway seeds. Bake for about 40 minutes in a preheated oven at 200°C / 400°F on the center rack.
Remove from the oven, allow to cool slightly. Arrange on a plate. To serve, cut into thick slices about 3 cm / 1 inch.
