Styrian Cabbage Strudel

For the cabbage strudel, first prepare the strudel dough.

For the strudel dough, knead all ingredients into a smooth dough, form it into a ball and brush it lightly with oil.

Cover with cling film. Let the dough rest for about 1/2 hour. (If pulling out the strudel dough is too time-consuming for you, you can of course also use ready-made dough sheets).

While the dough is resting, prepare the filling. For the filling, peel and finely chop the onion. Clean the cabbage, wash it and cut it into fine strips.

Dice the bacon. Fry the onions in the lard, add the cabbage and fry briefly. Then deglaze with the soup and season with salt, pepper and caraway seeds.

Steam everything until all the liquid has evaporated. In the meantime, fry the bacon cubes until crispy.

Stir the bacon into the fully cooked cabbage and let the filling cool completely.

Preheat the oven to 180 degrees. Roll out the strudel dough very thinly on a floured strudel cloth and cut away the thick edges.

Brush the upper third of the strudel dough with a little oil. Spread the filling on the lower 2/3 of the dough. Fold in the side edges of the dough.

Then roll up the strudel from the filled side with the help of the strudel cloth. Place the strudel on a baking tray covered with baking paper and put it into the preheated oven.

Towards the end of the baking time, brush the strudel with a little melted butter to make it crispy.

The

Preparation Tip:

If you prefer to make the cabbage strudel vegetarian, simply omit the bacon cubes.

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