Hearty Cabbage Strudel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 850 cal. | (40 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 71 g | (61 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 14.1 mg | (118 %) | ||
| Vitamin K | 61 μg | (102 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 667 mg | (17 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 26.8 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 196 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- ½ tsp salt
- 1 egg
- 1 tsp Vinegar
- 2 Tbsps vegetable oil
- vegetable oil (for brushing)
- butter (for brushing)
- For the filling
- 1 onion
- 600 grams Sauerkraut
- 150 grams Bacon
- 2 Tbsps vegetable oil
- 150 grams Crème fraiche
- 2 Tbsps freshly chopped parsley
- salt
- freshly ground peppers
Preparation steps
For the dough: Combine all of the ingredients with about 60 ml (approximately 1/4 cup) water, knead until smooth and pliable, shape into a ball, place on a plate, brush with oil and let rest under a warmed bowl for about 30 minutes.
For the filling: Peel the onion and chop finely. Drain the sauerkraut and chop coarsely. Dice the bacon. Sauté the bacon and onion briefly in hot oil. Add the sauerkraut, cover and simmer for about 10 minutes. Remove the lid, cook until excess liquid evaporates then let cool. Stir in 2 tablespoons crème fraîche and the parsley and season with salt and pepper. Preheat the oven to 180°C (approximately 350°F) convection.
Roll out the dough on a floured kitchen towel into a rectangle and use the back of your hands to stretch into a thin sheet. Trim any thicker edges, brush with a little butter and spread the sauerkraut mixture over top, leaving a 1/4 inch border. Fold in the side edges. Using the kitchen towel, loosely roll up. Place, seam-side down, on a baking sheet lined with parchment paper. Mix the remaining crème fraîche and the egg yolk and spread over the strudel. Bake for about 40 minutes, until golden brown.
Remove from the oven and cut into pieces. Serve garnished with parsley.
