Savoury Strudel with Savoy Cabbage and Mushrooms and Horseradish Pumpkin Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 464 cal. | (22 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 6.7 μg | (11 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 683 mg | (17 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the dough
- 200 grams Spelt flour
- 1 pinch salt
- 2 Tbsps vegetable oil
- 1 egg
- For the filling
- 1 onion
- 1 garlic clove
- 700 grams Savoy cabbage
- 20 grams dried Porcini mushroom
- 2 Tbsps butter
- 2 Tbsps dry white wine
- 80 milliliters Vegetable broth
- freshly ground peppers
- 1 tsp freshly chopped thyme
- For preparation
- Pastry flour (for working the dough)
- 2 Tbsps melted butter (for brushing)
- 4 Tbsps whole grain breadcrumbs
- 150 grams cream cheese
- 1 egg yolk
- For the sauce
- 1 shallot
- 2 Tbsps olive oil
- 250 grams Pumpkin
- 400 milliliters Vegetable broth
- 3 Tbsps Sour cream
- 2 Tbsps Horseradish cream (jarred)
- lemon juice
Preparation steps
For the dough, mix the flour, egg, salt, oil and about 100 ml (approximately 1/2 cup) of lukewarm water to make a smooth dough. If the dough does not hold together, add a little water. Form the dough into a ball, brush with oil and let it rest in a warm place for 1/2 hour.
Preheat the oven to 200°C (approximately 375°F).
For the filling, peel the onion and garlic and chop finely.
Rinse the cabbage, separate the leaves, cut out the hard stalk and cut the leaves into thin strips.
Soak the mushrooms in lukewarm water.
In a saucepan, melt the butter and sweat the onion with the garlic until translucent. Add the cabbage and sauté briefly. Drain the mushrooms (saving the water) and cut into strips. Add to the pan and pour in the wine. Pour in the broth and 2 tablespoons of the soaking liquid and simmer for about 8 minutes over medium heat. Season with salt, pepper, and thyme.
Roll out the dough on a floured surface, place on a lightly floured kitchen towel and continue to roll until very thin. Brush with melted butter and sprinkle with breadcrumbs. Allow the cabbage to cool and mix with the cream cheese. Spread on the dough, leaving a 2 cm (approximately 1 inch) wide margin free. Turn in the edges of the middle section and roll the dough from the long side. Place on a baking sheet lined with parchment paper with the seam side down and brush with egg yolk. Bake in the preheated oven for about 40 minutes.
For the sauce, peel the shallots, chop finely and sweat in a pan with 2 tablespoons oil until translucent. Cut the pumpkin flesh into small cubes and sauté briefly. Pour in the broth and simmer for about 10 minutes over medium heat. Puree everything finely, remove from the heat and let cool to lukewarm. Mix the sour cream and horseradish and season with salt, pepper, and lemon juice.
Remove the strudel from the oven, let it rest briefly, cut into slices and serve with the sauce.
