for 4 portions

	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

How it's done

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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