Lamb & cabbage strudel parcels

Lamb & cabbage strudel parcels

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

Ingredients

4 people

Hint:


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
kochen@bettybossi.ch

Lamb

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

Parcels

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

Lamb

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.

Parcels

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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