Savoy noodle strudel

Name: Savoy noodle strudel
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 pack of (500 g) Noodle dough rolled out ready for cooking; refrigerated shelf; 800 g Savoy cabbage; 150 g smoked bacon; 2 cm ginger root; 3 TABLESPOONS Oil; 400 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper from the mill; 7-10 Tbsp grated nutmeg; 4-5 Stem(s) Thyme; 2 TABLESPOONS Flour; 250 g Whipped cream; 25 g Parmesan shavings to garnish; 7-10 Tbsp Aluminium foil

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

Today the pasta comes out of the oven as a roll - heartily filled with savoy cabbage, bacon and creamy sauce.

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 pack of (500 g) Noodle dough rolled out ready for cooking; refrigerated shelf
800 g Savoy cabbage
150 g smoked bacon
2 cm ginger root
3 TABLESPOONS Oil
400 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper from the mill
7-10 Tbsp grated nutmeg
4-5 Stem(s) Thyme
2 TABLESPOONS Flour
250 g Whipped cream
25 g Parmesan shavings to garnish
7-10 Tbsp Aluminium foil

Directions

1
Take the pasta dough out of the refrigerator about 30 minutes before processing. Only open the package shortly before processing. Clean, wash and quarter the savoy cabbage, cut out the stalk in a wedge shape. Cut the savoy cabbage into thin strips.
2
Cut the bacon into fine cubes. Peel ginger and grate finely.
3
Heat the oil in a large wide pot. Fry the bacon for 3-4 minutes while turning. Take out about 2 tablespoons for garnishing and put aside. Put the savoy cabbage in the pot and fry for another 3 minutes.
4
Add ginger. Add stock and simmer for about 5 minutes at low heat, stirring occasionally. Season with salt, pepper and nutmeg.
5
Wash the thyme, shake dry and, except for a few leaves for garnishing, chop finely and add to the savoy cabbage. Dust with flour and stir in. Add cream, bring to the boil and simmer at low heat for about 4 minutes.
6
Pour the creamed savoy cabbage through a sieve and collect the sauce. Leave the savoy cabbage and sauce to cool slightly.
7
Roll out the noodle dough and cut it in half crosswise. Roll up one half again and use it for other purposes. Spread the savoy cabbage evenly on the other half of the dough. Leave a rim of about 2 cm all around.
8
Roll up the dough from a narrow side and cut into approx. 8 slices. Place the slices in an ovenproof casserole dish (approx. 24 cm Ø) with the cut surface facing downwards.
9
Pour the sauce over the top and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 40 minutes. After approx. 30 minutes cover with foil if necessary. Remove strudel from oven and sprinkle with thyme and bacon.
10
Garnish with Parmesan cheese if desired.