Cabbage strudel

Ingredients for 4 servings:

• 1 pack of puff pastry
• 1 head of white cabbage (white cabbage), approx. 700 g
• 100 g bacon, diced
• 2 tbsp olive oil
• 1 m.-sized onion(s)
• 2 tbsp sugar
• 150 ml meat broth
• salt and pepper
• Caraway seeds
• 1 tbsp vinegar
• 2 garlic cloves

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Finely grate the cabbage and finely chop the onion and garlic. Heat the oil in a large pot and let the onions brown slightly. Add the sugar and fry briefly, then stir in the bacon cubes and cabbage and fry while stirring. Pour in the stock, add the garlic and vinegar, and season with salt, pepper, and caraway. Simmer, stirring frequently, until all the liquid has evaporated. Allow to cool slightly; in the meantime, preheat the oven to 160°C (fan oven). Roll out the puff pastry and spread the cabbage mixture on top, pressing down lightly with a fork. Leave a small edge free (about 3 cm at the bottom). Fold in the side edges, roll up the strudel, and place seam-side down on a baking sheet lined with baking paper. Prick several times with a fork and bake for about 20 minutes. A green salad goes very well with this.