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Strudel with lamb and savoy cabbage

Strudel with lamb and savoy cabbage

Main course
For 4-6 people

Combi-steam oven, cooktop
Oven temperature: 110 °C, baking at 200 °C
Steam percentage: 100% and 60%
Preparation time: 1 hour

Ingredients for 4 - 6 people / for 1/3 hole pan

Ingredients:
- 1 savoy cabbage (approx. 750 g)
- 1 onion 1 garlic clove
- 40 g butter
- 500 g minced lamb (from shoulder meat)
- 1 egg
- 3 sprigs of leaf parsley
- 1 sprig of fresh thyme
- 1 sprig of fresh marjoram or oregano
- salty
- white pepper
- slices of frozen puff pastry (approx. 250 g)
- flour for dusting
- 1 egg yolk
- 1 tablespoon of whole milk
- Baking paper

Preparation:
Preheat the (combi) steam oven to 110/100 °C with 100% steam. Break the cabbage leaves from the stalk and discard the dark green leaves. Steam 4 cabbage leaves for 4 minutes in the combi-steam oven in the cavity pan on the second ledge from the bottom; then put them in ice water and drain on a kitchen towel. In a combi-steam oven with a water tank, put the closed pan at the bottom of the oven.

Cut the remaining cabbage leaves into thin strips and steam for 3 - 4 minutes on the second ledge from the bottom. Don't forget the sealed pan if you have a steamer with a water tank. Drain the cabbage strips well. Peel the onion and garlic clove. Heat the butter in a large saucepan on the stovetop. Chop the onion and fry it glazed in the melted butter. Squeeze the garlic over the pan and add half of the minced lamb. Fry the minced meat until loose and brown. Remove the pan from the hob and let the mince cool. Mix it with the rest of the minced meat, egg, chopped herbs, sliced cabbage, salt and pepper.

Preheat the combi-steam oven to 200 °C with 60% steam. Place the slightly thawed and thinly rolled out puff pastry on a floured kitchen towel. Place a layer of cabbage leaves on the dough and spread the mince filling on top. Now pick up the tea towel on the long side and roll up the strudel using the towel (as with the dough for a sponge cake roll), beating the sides down. When the dough is completely rolled up, fold the sides down. Place a piece of baking paper in the hole pan and place the strudel in it. Beat the egg yolk with the milk and brush the top of the strudel with it. Slide the strudel into the preheated combi steam oven on the second ledge from the bottom. Press the "condense" button a few times and bake the strudel for 20 - 25 minutes (baking time also depends on the type of puff pastry).

Serve the str.udel cut into diagonal pieces on preheated plates with a sauce of your choice. The pepper sauce described with the recipe for "Grilled meat skewers with three sauces," for example, goes well with it. Tip: The cavity pan gives the best baking results.

For more tasty recipes, check out the Gaggenau cookbook

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