Cabbage Strudel

For the cabbage strudel, dice the cabbage and finely chop the onion and garlic. Heat the oil in a large pot and sauté the onion.

Add the sugar and fry briefly, add the bacon cubes and the cabbage and fry. Pour in the soup, add the garlic and caraway seeds and season with salt, pepper and caraway seeds.

Cook, stirring constantly, until the liquid has boiled away and allow to cool. Meanwhile, preheat the oven to 160 degrees convection.

Roll out the puff pastry and spread the cabbage mixture on it, press down lightly with a fork and leave some edge free. Fold in the side edge and roll up the strudel.

Place on a baking tray with the seam facing down, brush with egg and bake the cabbage strudel for 20 minutes.

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