Savoy cabbage and meatloaf strudel

Savoy cabbage and meatloaf strudel

Total: 1 hr 10 min. | Active: 40 min.
Nutritional value / portion: 481 kcal
, Fat: 33 g
, Carbohydrate: 26 g
, Protein: 20 g


4 portions


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

olive oil for frying
200 g meatloaf, cut into cubes
700 g savoy cabbage, cut into thin slices
250 g ricotta
1 egg
1 tsp salt
a little pepper
1 parcel strudel pastry (approx. 120 g)
2 tbsp butter, melted
1 tbsp pumpkin seeds
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How it's done

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Heat the oil in a frying pan. Stir-fry the meatloaf for approx. 3 mins., remove from the pan. Sauté the savoy cabbage in the same pan for approx. 4 mins. Combine the ricotta and egg. Add the savoy cabbage and meatloaf, mix, season. Carefully unfold the pastry sheets, brush with a little butter and pile them all on top of each other on a cloth. Divide the filling over the bottom third, leaving a gap of approx. 3 cm along the edges. Fold the pastry edges inwards, lift the cloth, gently roll up the strudel and transfer to a baking tray lined with baking paper, with the fold facing downwards. Brush with a little butter and sprinkle with pumpkin seeds. Bake for approx. 30 mins. in the lower half of an oven preheated to 200°C. Brush the strudel with the remaining butter several times during baking.

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