Cabbage Strudel with Chard

For the cabbage strudel with chard, finely chop a medium head of cabbage and sauté in canola oil with a small chopped onion. Add 1/2 kg of chopped chard and add two diced chicken breasts and two roughly chopped apples and sauté for about 10 minutes. Season with salt and pepper and add coarsely chopped walnuts. Put the vegetable-meat filling on strudel or puff pastry, roll it up and close it well. Brush with egg and bake at 170-180 degrees until golden brown. Serve with white wine sauce.

For the white wine sauce, boil 1/4 L mild white wine and 1/4 L cream with salt and pepper, reduce and assemble with butter.

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