Lamb & cabbage strudel parcels

Lamb & cabbage strudel parcels

Total: 30 Min. | Active: 20 Min.
Nutritional value / person: 333 kcal
, Fat: 14 g
, Carbohydrate: 24 g
, Protein: 26 g


4 people


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


½ tbsp olive oil
2 lamb loins (each approx. 200 g), halved
½ tsp salt
a little pepper


½ tbsp olive oil
1 shallot, finely chopped
300 g savoy cabbage, thinly sliced
2 tbsp light sultanas
½ dl water
1 tbsp Dukkah (spice mix)
½ tsp salt
1 parcel strudel pastry (approx. 120 g)
2 tbsp oil
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How it's done

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Heat the oil in a frying pan. Brown the meat for approx. 1 min. on each side, remove and season. Reduce the heat and wipe the cooking fat from the pan.


Heat the oil in the same pan. Sauté the shallot, add the cabbage, sultanas and water, cook for a further 5 mins., season. Place the sheets of strudel pastry next to each other, brush with oil. Spread 1/4 of the vegetables in the centre of each sheet, place the meat on top, fold the pastry to form a parcel. Place the parcels on a baking tray lined with baking paper.

To bake

Approx. 10 mins. in the centre of an oven preheated to 200°C.

Good to know
Serve with: Rice and green salad.

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