Ground Beef and Savoy Cabbage Strudel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 852 cal. | (41 %) | ||
| Protein | 34.42 g | (35 %) | ||
| Fat | 71.77 g | (62 %) | ||
| Carbohydrates | 16.26 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.21 g | (4 %) |
| Vitamin A | 583.17 mg | (72,896 %) | ||
| Vitamin D | 1.43 μg | (7 %) | ||
| Vitamin E | 4.31 mg | (36 %) | ||
| Vitamin B₁ | 0.29 mg | (29 %) | ||
| Vitamin B₂ | 0.58 mg | (53 %) | ||
| Niacin | 14.14 mg | (118 %) | ||
| Vitamin B₆ | 0.64 mg | (46 %) | ||
| Folate | 96.06 μg | (32 %) | ||
| Pantothenic acid | 2.17 mg | (36 %) | ||
| Biotin | 12.08 μg | (27 %) | ||
| Vitamin B₁₂ | 2.75 μg | (92 %) | ||
| Vitamin C | 8.52 mg | (9 %) | ||
| Potassium | 433.72 mg | (11 %) | ||
| Calcium | 110.03 mg | (11 %) | ||
| Magnesium | 42.57 mg | (14 %) | ||
| Iron | 3.04 mg | (20 %) | ||
| Iodine | 59.11 μg | (30 %) | ||
| Zinc | 4.19 mg | (52 %) | ||
| Saturated fatty acids | 35.07 g | |||
| Cholesterol | 557.31 mg |
Ingredients
- For the strudel
- 1 Puff pastry dough
- 1 small Savoy cabbage
- 1 White roll
- 1 onion
- 50 grams Bacon
- 500 grams Ground meat
- 2 eggs
- 2 Tbsps Crème fraiche
- 1 tsp thyme
- 2 egg yolks
- salt
- peppers
- For the hollandaise sauce
- 3 egg yolks
- 3 Tbsps white wine
- 200 grams butter
- salt
- peppers
Preparation steps
For the strudel: thaw puff pastry, roll out on a floured surface into a 30 x 40cm rectangle (approximately 12 x 16 inches). Rinse cabbage, separate leaves and blanch in boiling salted water for 3 minutes, drain. Soak bread in warm water. Peel onion and chop, finely dice bacon. Combine ground beef with onion, bacon, eggs, squeezed bread and creme fraiche. Season with thyme, salt and pepper. Layer cabbage leaves,overlapping, on puff pastry, spread meat mixture on top. Roll up pastry from the narrow side and press the edges firmly. Brush pastry with beaten egg yolk, make strips out of remaining pastry and arrange on top of strudel decoratively. Bake in preheated oven at 145°C (approximately 300°F) for about 45 minutes.
For the sauce: whisk egg yolks with wine over hot water bath until foamy. Slowly add melted butter and whisk until sauce thickens. Season with salt and pepper. Serve strudel with sauce.
