Hungarian-style cabbage strudel

Ingredients for 4 servings:

• 250 g flour
• 1 egg(s)
• 125 ml water
• 500 g white cabbage
• 100 g bacon
• 1 red bell pepper(s)
• 125 ml sour cream
• 1 onion(s)
• 1 tbsp paprika powder, hot
• oil
• Salt and pepper, white

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Knead the flour with the egg, 20g of oil, a pinch of salt, and the lukewarm water until a smooth dough forms. Let it rest under a cloth for about 45 minutes. Meanwhile, finely chop the white cabbage and sauté it in a little salted water until soft. Drain and strain. Dice the bacon and fry it in a little oil in a pan. Add the finely chopped onion and fry. Place the cabbage in a bowl and stir in the paprika, chopped bell pepper, bacon, onion, and sour cream. Season with salt and pepper and let everything cool. Roll out the strudel dough on a floured cloth as thinly as possible and stretch it out with the back of your hands. Spread the cooled cabbage over the dough. Using the cloth, roll up the dough. Then brush with about 10g of oil and bake on the baking sheet in a preheated oven at 180°C for 35 to 45 minutes, brushing it with oil 1-2 times. The cabbage strudel is eaten warm. It is served with tomato sauce and beer.