Savoy cabbage and meatloaf strudel

Total time: 1hr 10m
Preparation Time: 40m

For 4 portions

Nutritional Information

Contains 481 Kcal, 20g Protein, 26g Carbohydrates, 33g Fat


  • olive oil for frying
  • 200 g meatloaf, cubed
  • 250 g ricotta
  • 700 g savoy cabbage, cut into thin strips
  • 1 tsp salt
  • 1 eggs
  • 1 parcel strudel pastry (approx. 120 g)
  • 2 tbsp butter, melted
  • a little pepper
  • 1 tbsp pumpkin seeds

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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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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