Cabbage Strudel


Rating: 5.00 / 5.00 (2 Votes)


Total time: 45 min

Servings: 2.0 (servings)

Studio dough:








Filling:











Sauce:










Instructions:

For the dough, whisk flour, oil, water and a little salt, work round and rub with oil. Wrap in plastic wrap and cool for at least 1 hour.

Cut the cabbage in half, remove the stem and cut the cabbage into narrow strips. In an (iron) saucepan, sauté onions in clarified butter, add the bacon strips as well as the white cabbage. Sprinkle with paprika, pour a little water and vinegar.

Season with salt and pepper and steam covered at high temperature. Keep stirring so that nothing burns.

Roll out the strudel dough. Cool the cabbage and fold it into the strudel dough. Place the strudel on a greased baking tray and brush with the liquid butter. Put it in the oven heated to 220 degrees, reduce the temperature to 180 degrees and bake it for about

30 min. bake.

For the sauce, sauté the onions in butter. Add caraway seeds and dust lightly with flour. Extinguish with clear soup and add whipped cream. Make the sauce a few minutes, season strongly with salt and freshly ground pepper.

Cut the strudel and pour the sauce around it.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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