Hearty Cabbage Strudel

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Hearty Cabbage Strudel
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Health Score:
73 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
850
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie850 cal.(40 %)
Protein12 g(12 %)
Fat71 g(61 %)
Carbohydrates41 g(27 %)
Sugar added0 g(0 %)
Roughage4.9 g(16 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.8 μg(4 %)
Vitamin E14.1 mg(118 %)
Vitamin K61 μg(102 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.6 mg(30 %)
Vitamin B₆0.4 mg(29 %)
Folate81 μg(27 %)
Pantothenic acid0.9 mg(15 %)
Biotin8.6 μg(19 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C37 mg(39 %)
Potassium667 mg(17 %)
Calcium129 mg(13 %)
Magnesium34 mg(11 %)
Iron2.2 mg(15 %)
Iodine12 μg(6 %)
Zinc1.4 mg(18 %)
Saturated fatty acids26.8 g
Uric acid49 mg
Cholesterol196 mg
Complete sugar3 g

Ingredients

for
4
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
To serve
1 egg yolk
parsley (for garnish)
How healthy are the main ingredients?
Sauerkrautparsleysalteggonionsalt

Preparation steps

1.

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.

2.

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.

3.

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.

4.

Remove from the oven and cut into pieces. Serve garnished with parsley.