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Savory strudel with cabbage and potatoes

Easy to do, as an appetizer or main course

by Ada Parisi
5 min read
Strudel salato con verza e patate

How about a sumptuous Savory vegetable strudel with a savoy cabbage and potato filling, pears and stringy cheese? The recipe for this delicious rustic is A wild card in the kitchen and also in view of Christmas menus. Why you can serve this strudel made with seasonal vegetables both as an appetizer and as a main course. And even if you have vegetarian guests. Obviously, Removing the cheese, It's also perfect for vegans. Really simple to prepare, it is greedy and tasty: theor I used phyllo pastry, Because I like the idea of wrapping the filling in many layers and getting that crunchiness on the surface that only phyllo pastry can give. But you can also use puff pastry.

Look at how well it looks and how easy it is to prepare VIDEO RECIPE on my YouTube channel. You can also make this in advance and then reheat it so that it becomes crispy again and the cheese runs. About this, I suggest you use any cheese as long as it is soft and therefore not aged: taleggio Dop, caciotta, Asiago PDO, Bel Paese, A young pecorino cheese. sbizzarritevi. And if you like savory strudels, you can also try the BROCCOLI BRIOCHE STRUDEL, the one with BROCCOLI, COD’ AND DRIED TOMATOES or to LEEKS AND RICOTTA IN PHYLLO PASTRY.

To make the vegetable strudel lighter, so that you can easily insert it into the long and caloric Christmas menus, I blanched the potatoes and cabbage first and only then sautéed them in a pan. Pears are the extra touch: Raw, they stay crispy and give that unexpected fresh touch. And they go very well with the taste of cheese. You can serve this savory strudel with cabbage and potatoes as an appetizer or as a main course and I'm sure everyone will like it.

Recipes with cabbage: some alternative

Among other things, Savoy cabbage is a seasonal ingredient and is delicious. Versatile in the kitchen, You can also use it to prepare tasty CABBAGE ROLLS with Fontina PDO cheese and ham or the RICE AND CABBAGE Neapolitan style. or CHESTNUT AND CABBAGE SOUP or the PARMESAN FONDUE WITH STEWED CABBAGE AND BACON, a perfect and elegant appetizer for Christmas (take a look at my SPECIAL CHRISTMAS RECIPES). Have a good day!

Strudel salato con verza e patate


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.5/5
( 4 voted )


a roll of phyllo pastry or puff pastry

half a savoy cabbage

two potatoes

two spring onions

extra virgin olive oil

salt and pepper

60 grams of shredded PDO Parmigiano Reggiano

250 grams of soft scamorza cheese, Asiago, Taleggio cheese

2 small pears

mixed seeds


Savory strudel with cabbage and potatoes

First of all, clean the cabbage, Cut it into strips and wash it carefully. Clean and chop the spring onions as well. Peel potatoes, Wash them and cut them into chunks. As you can see in the VIDEO RECIPE, Now you have to blanch the potatoes and cabbage. I suggest you put the potatoes in boiling salted water first, for about 5 minutes, and then add the cabbage and continue cooking for another 5 minutes. Drain.

Meanwhile, Brown the chopped spring onion in a pan with extra virgin olive oil. Add cabbage and blanched potatoes, Season with salt and sauté until the vegetables have browned a little. Turn off the heat and add freshly ground black pepper and grated Parmesan cheese (you can also use Pecorino cheese for a stronger taste. Mix well and leave to cool.

Cut the cheese into cubes and the pears into slices. Line a baking tray with parchment paper and place a sheet of phyllo paper on it, Grease with a drizzle of extra virgin olive oil and add another foil. Continue in the same way until you run out of sheets ( 5 are enough, If you use the Browse Auction this work is obviously not necessary). Spread the filling at the end of the short side of the pastry, as you see in VIDEO RECIPE, Add the chopped cheese and pears and gently wrap the strudel on itself. Fold the flaps so that it closes tightly.

Brush the surface with a little extra virgin olive oil and top with the seeds (mixed or sunflower, pumpkin, Sesame). Preheat the oven to 170 degrees static and, once hot, Bake for 25 minutes. Remove from the oven and serve immediately! Bon appétit!

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