Savoy Cabbage Chestnut Strudel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,064 cal. | (51 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 141 g | (94 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 25.4 g | (85 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 13.8 mg | (115 %) | ||
| Vitamin K | 2.2 μg | (4 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 228 μg | (76 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 19.9 μg | (44 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 135 mg | (142 %) | ||
| Potassium | 2,043 mg | (51 %) | ||
| Calcium | 264 mg | (26 %) | ||
| Magnesium | 172 mg | (57 %) | ||
| Iron | 9.9 mg | (66 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 17.4 g | |||
| Uric acid | 149 mg | |||
| Cholesterol | 293 mg | |||
| Complete sugar | 35 g |
Ingredients
- Ingredients
- 200 grams Spelt flour
- 100 grams Pastry flour
- 1 pinch salt
- 4 Tbsps vegetable oil
- 160 milliliters lukewarm water
- 700 grams Chestnuts (glass or vacuum-packed)
- 700 grams Savoy cabbage
- 200 grams Sour cream
- 3 egg yolks
- 1 onion
- 1 garlic clove
- salt
- freshly ground pepper
- Nutmeg
- For the baking dish
- 6 Tbsps breadcrumbs
- 4 Tbsps liquid butter
Preparation steps
Sift the two types of flour into a bowl, add salt, oil and water and process the mixture with the dough hook of an electric hand mixer until it becomes a tough, non-sticky dough. Let dough sit for 30 minutes in the refrigerator.
Drain chestnuts and cut into small cubes.
Rinse savoy cabbage well, cut into strips, wilt in boiling salted water, then drain and rinse in ice water. Press out excess water from cabbage and chop coarsely. Peel onions and garlic. Cut onions into cubes and chop garlic. Add cabbage, onion, garlic, sour cream and egg yolks to the cubed chestnuts and season with salt, pepper, and nutmeg.
Flatten dough on a large floured cloth and thin out with the back of the hand. Brush dough and baking dish with melted butter and sprinkle with breadcrumbs. On one side of the dough, make a line with the chestnut filling and, with the help of the cloth, roll up the strudel. Put strudel in baking dish,and once again brush with butter and sprinkle with breadcrumbs. Bake in preheated oven at 180°C (approximately 360°F) for about 35-40 minutes.
When finished baking, cut into slices and serve hot.
