Red Cabbage Strudel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 455 cal. | (22 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 11.3 mg | (94 %) | ||
| Vitamin K | 63.7 μg | (106 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 144 mg | (152 %) | ||
| Potassium | 751 mg | (19 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 125 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 1 kilogram Red cabbage
- 1 big red onion
- 2 Tbsps vegetable oil
- salt
- ground peppers
- ground cinnamon
- 2 Tbsps sugar
- 1 Tbsp Wine vinegar
- For the pastry
- 200 grams Pastry flour
- ½ tsp salt
- 1 egg
- 2 Tbsps vegetable oil
- 4 Tbsps lukewarm water
- 2 Tbsps melted butter
- 1 egg
Preparation steps
Mix all pastry dough ingredients and knead until smooth. Form a ball. Brush with oil and let rest in a warmed bowl for 30 minutes.
Remove outer leaves of cabbage and discard. Cut cabbage into quarters, removing the thick inner stem. Discard stem. Cut cabbage into fine strips. Saute onion in hot oil until translucent, then add cabbage and season with salt. Stir often for about 40 minutes or until tender. When cabbage is cooked, add sugar and vinegar and season with pepper and cinnamon. Set aside to cool.
Roll out pastry dough on a floured rectangular kitchen towel. Roll dough until it is a uniform rectangular size and an even thickness. Trim any thicker edges.
Spread cabbage filling evenly on pastry. Take the edge of the towel and use it to roll the dough into a log shape without the filling breaking through it. Line a baking pan with parchment paper. Gently set rolled pastry on pan. Brush pastry with beaten egg and bake in a preheated oven at 200°C (approximately 400°F) about 30-35 minutes until golden brown.
