Cabbage Strudel – Spicy

For the cabbage strudel, clean the cabbage thoroughly, remove the outer leaves and cut out the stalk. Cut the remaining cabbage into fine noodle strips, preferably with a cabbage slicer. Melt the lard in a pan, brown the sugar lightly in it, add a little beef broth and stir well so that the sugar does not clump. Then add the onion cut into rings, followed by the minced meat and finally the cut cabbage, season everything with caraway, salt and pepper and continue to fry, stirring constantly, until the cabbage has taken on a blond color. If the cabbage threatens to stick to the bottom of the pan, pour on some more soup and continue to sauté until the cabbage is creamy and tender to the core. In the meantime, drizzle the undressed strudel dough with melted butter, spread about 2/3 of it with the steamed cabbage, sprinkle with bread crumbs and carefully roll into a strudel. Seal ends well. Grease a baking tray or a suitable baking dish with liquid butter, place the cabbage strudel on it, brush with whisked egg yolk and bake in the oven preheated to 180 °C for 20 to 25 minutes until the crust is nicely light brown.

Preparation Tip:

A dollop of sour cream goes especially well with the cabbage strudel.

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