Prep time
1 h.
Cooking time
1 h.
Serves
8
Cuisine
Austrian
Difficulty
Categories
Don't want to retype the link? Scan the QR code with your camera and you'll land on this page!
On iOS, you can use the built-in camera; on Android, you need to download a QR code scanning app.
About this recipe
Prepare an incredibly delicious meat strudel that will be a true centerpiece for your table! This dish, combining delicate puff pastry with a juicy meat filling and aromatic herbs, is perfect for lunch, dinner, or even a festive buffet. Indulge in this culinary masterpiece that will delight you and your loved ones with its rich flavor and appetizing appearance.
Ingredients list
Total ingredients: 15
Serves:
Savoy cabbage - 1.5 kg
Onions 2 pcs. - 1 pcs.
Garlic - 1 clove
Butter 82.5% - 30 g
Parsley - 100 g
Fresh thyme - 10 bunch
Marjoram - 10 bunch
Lamb pulp - 500 g
Egg C2 - 1 pcs.
Flour for rolling out dough - 2 tbsp.
Egg yolk - 1 pcs.
Milk 0.5% - 1 tbsp.
Salt - to taste
Ground white pepper - to taste
For dough:
Frozen puff pastry without yeast - 250 g
Nutrition facts
Serves:
🥓
Fat
175г
🍚
Carbohydrates
367г
🥩
Proteins
159г
🔥
Kcal
Daily values
Preparation steps
Step 1
Roll out the puff pastry on a floured surface into a thin sheet. Carefully arrange the blanched Savoy cabbage leaves on top, then evenly spread the meat filling with herbs and vegetables. This will create a perfect layer for the future roll.
Step 2
Carefully roll the dough with the meat filling into a tight cylinder. Thoroughly join and pinch the edges to prevent the filling from leaking out during baking. Whisk the egg yolk with milk and brush this mixture over the surface of the strudel for an appetizing golden crust.
Step 3
Preheat your oven to 180°C. Transfer the meat strudel onto a baking sheet lined with parchment paper. Bake in the preheated oven for 30-40 minutes, until golden brown. Before serving, allow the strudel to cool slightly to fully develop its flavor and aroma.
For dough:
Step 1
Begin preparing the meat strudel by carefully spreading out the frozen puff pastry on a table. Allow it to thaw completely at room temperature, which will take approximately 1 hour. This will ensure the perfect texture for your future culinary masterpiece.
For filling:
Step 1
To create a succulent filling, separate the 4 largest Savoy cabbage leaves. Bring at least 3 liters of salted water to a boil in a pot. Submerge the cabbage leaves in the boiling water and cook for 3 minutes, then transfer them to a colander and rinse with cold water to preserve their vibrant color and crispness.
Step 2
Shred the remaining cabbage leaves into thin strips. Peel and finely chop the onion and garlic. In a small skillet, melt the butter and sauté the prepared vegetables until golden brown, stirring constantly. Allow them to cool so they perfectly complement the filling.
Step 3
Thoroughly wash and dry the parsley, thyme, and marjoram. Strip the leaves from the stems and finely chop them. Pass the lamb pulp through a fine-mesh grinder, and finely chop the remaining cabbage. These ingredients will form the base for your aromatic filling.
Step 4
In a deep bowl, combine the ground meat, egg, chopped aromatic herbs, shredded Savoy cabbage, and sautéed onions with garlic. Season with salt and pepper to taste. Thoroughly mix all ingredients to ensure the strudel filling is uniform and flavorful.
Enjoy your meal!
Follow the instructions step by step