White Cabbage Strudel

Ingredients

• 250 g flour
• 1 tbsp plant oil
• 1 egg
• Salt
• plant oil (for brushing)
• flour (for kitchen towel)
• soft butter (for spreading)
• 1 white cabbage (800 g - 1 kg)
• 1 onion
• 100 g South Tyrolean bacon
• 1 tbsp butter
• Salt
• pepper (ground)
• 1 tbsp caraway seeds
• 100 ml meat broth
• 0.125 l whipping cream
• 2 tbsp freshly chopped parsley
• 50 g grated Bergkäse cheese
• 2 tbsp breadcrumbs

Instructions

1. 1.

   Sift the flour into a mixing bowl and combine with oil, egg, 1 tsp salt, and about 6-8 tbsp lukewarm water to knead into a firm, smooth dough. Brush lightly with oil, wrap in foil, and let rest at room temperature for about 1 hour.

2. 2.

   For the filling, clean, wash, quarter, and trim the cabbage stalks. Slice or shave the leaves into fine strips. Peel and finely chop the onion. Dice the bacon and sauté it in butter until crisp. Add the onion to the pan and cook until translucent. Add the cabbage and cook for about 5 minutes while stirring, seasoning with salt, pepper, and caraway. Deglaze with broth and cream, then simmer gently for about 10 minutes. Remove from heat and fold in parsley and cheese.

3. 3.

   Preheat the oven to 180°C (fan).

4. 4.

   Dust a kitchen towel with flour, roll out the dough thinly on it, and shape into a rectangle. Spread a bit of soft butter over the surface and sprinkle breadcrumbs. Distribute the filling over the lower two-thirds of the dough and fold the opposite edges about 5 cm toward the center. Using the towel, roll the strudel from the bottom side up. Brush with more butter, place on a baking sheet lined with parchment paper, and bake for about 40 minutes until golden brown. Remove, slice, and serve with fresh salad.