Cabbage strudel with sour cream

Ingredients for 4 servings:

• 1 pointed cabbage (cut approx. 1 kg)
• 1 tbsp lard or clarified butter
• 50 g bacon
• 1 large onion(s)
• 50 ml broth
• 3 tbsp sugar
• marjoram
• salt and pepper
• Paprika powder
• Caraway seeds
• 1 package of strudel sheets or filo pastry
• 1 tbsp butter
• 250 g sour cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

even without bacon a great vegetarian main meal

Finely chop the cabbage, season with salt, and knead thoroughly. Dice the bacon and onion. Fry the bacon in hot fat. Add sugar, marjoram, pepper, caraway seeds, and plenty of paprika. Caramelize the onion. Gradually fry the cabbage and add a little stock. Season to taste and add more salt if necessary. Simmer for 10 minutes. Set aside to cool. Place the strudel leaves on a damp cloth and brush with butter. Spread the cabbage mixture on top and roll up with the cloth, brush with butter, and bake at 180°C (fan oven) for 20 minutes. Mix the sour cream with salt, pepper, and marjoram and serve with the finished strudel.