Potato and Cabbage Strudel
Potato and Cabbage Strudel - Strudel differently: beautifully spicy instead of sweet
Healthy, because
Even smarter
Nutritional values
In combination with milk or eggs, the protein in potatoes is so high-quality that it exceeds the biological value of meat. Cheese and yogurt also score high in calcium. The mineral is important for strong bones and teeth.
You can also prepare this delicious soul food with other types of cabbage, such as red cabbage, white cabbage or savoy cabbage.
(Percentage of daily recommendation)
| Calorie | 564 cal. | (27 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 41.1 μg | (69 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 157.9 μg | (53 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 94.1 mg | (99 %) | ||
| Potassium | 1,060 mg | (27 %) | ||
| Calcium | 473 mg | (47 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 25.7 μg | (13 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 139.4 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 6 ozs Whole Grain Spelt Flour
- 1 ¾ ozs Spelt flour (Type 630)
- 2 ½ Tbsps Canola oil
- 1 tsp Wine vinegar
- salt
- 18 ozs waxy potatoes
- 14 ozs pointed cabbage (0.5 pointed cabbage)
- 1 ½ ozs melted butter (4 TBSP.)
- peppers
- ½ tsp ground Caraway
- 4 ½ ozs Vegetable broth
- 5 ozs Reblochon cheese (Fontina, or other creamy semi-solid semi-hard cheese)
- 1 ½ ozs parsley (1 bunch)
- 2 eggs
- Nutmeg
- 2 ozs whole grain breadcrumbs (2 TBSP.)
- 2 mint
- 7 ozs Yogurt
- 2 Tbsps lemon juice
Preparation steps
For the strudel, sift the flours into a bowl. Knead with 2 tablespoons of oil, vinegar, 1 pinch of salt, and 3.5 Tablespoons of water until smooth. Shape into a ball, brush with remaining oil, and let rest for 1 hour, covered with a damp cloth.
Meanwhile, peel potatoes, dice into 1-inch pieces, and cook in boiling salted water for 15 minutes over medium heat until al dente. Drain and allow to steam for 10 minutes.
Along the way, clean and wash pointed cabbage and cut into short strips. Put 1 tablespoon butter in a hot pot. Sauté cabbage for 5 minutes over medium heat. Season with salt, pepper and caraway seeds, add broth, cover and simmer on low heat for about 10 minutes. Drain in a sieve and leave to drain.
Cut cheese into small pieces. Wash parsley, shake dry and chop. Add potatoes, cheese and parsley to cabbage and mix. Beat eggs, mix in and season with salt, pepper and 1 pinch of freshly grated nutmeg.
Roll out strudel dough on a floured kitchen towel and flatten into a paper-thin rectangle with the back of your hand. Brush with 1 tablespoon butter and sprinkle with breadcrumbs, leaving a narrow border all around. Spread filling on top, fold edges of dough inward, and roll up into a strudel using the cloth. Place seam side down on a baking tray lined with baking paper, brush with remaining butter, and bake in a preheated oven at 200 °C / 400 °F for 35 minutes until golden brown.
Meanwhile, wash mint, shake dry and chop. Mix yogurt with lemon juice and mint and season with salt and pepper. Cut strudel into pieces and offer with the dip.
