Savoy Cabbage Meatloaf Strudel

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

For 4 servings

Nutritional Information

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


  • olive oil to fry
  • 200 g head cheese, cut into small cubes
  • 250 g ricotta cheese
  • 700 g Savoy cabbage, cut into thin strips
  • 1 tsp. salt
  • 1 eggs
  • 1 bag strudel dough (ca. 120 g)
  • 2 tbsp. butter, liquid
  • 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, stack them all on a cloth. Divide the filling on the bottom third, leaving an approx. 3 cm edge. Fold in the side edges, lift the cloth, loosely roll up the strudel, transfer to an oven tray lined with baking paper, with the seal facing downwards, brush with a little butter and scatter over the pumpkin seeds. Bake for approx. 30 mins. in the lower half of an oven preheated to 200°C. Coat 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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