White cabbage in puff pastry

Ingredients for 4 servings:

• 1 pack of puff pastry
• 1 white cabbage
• 1 onion(s)
• 1 tbsp clarified butter
• 125 ml vegetable stock
• 2 tsp caraway seeds
• 1 pinch of salt
• 1 pinch(s) of pepper
• 125g salami
• 1 egg(s), including the yolk

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thaw the puff pastry. Trim and quarter the white cabbage, remove the stalks, and finely chop the cabbage. Peel and chop the onion. Heat the clarified butter, sauté the onion and cabbage in it. Pour in the stock. Add a teaspoon of caraway seeds, salt, and pepper, and sauté the cabbage, covered, for about 30 minutes until soft. Let cool. Cut the salami into small cubes. Roll out the puff pastry into a rectangle about three millimeters thick. Spread the cabbage on half of the pastry, sprinkle the salami on top. Fold the remaining pastry over the top and press firmly along the edges. Decorate with the leftover pastry. Whisk the egg yolk, brush the strudel with it, and sprinkle the remaining caraway seeds on top. Place on a baking sheet lined with baking paper and bake in a preheated oven at 180 to 200 degrees Celsius on the middle rack for about 30 minutes.