Puff pastry strudel with white cabbage and feta cheese

Ingredients for 4 servings:

• 1 roll of topping dough
• 500 g white cabbage
• 2 m.-sized carrot(s)
• 1 m.-sized onion(s)
• Clarified butter for frying
• 100 ml water
• 1 pack of feta cheese made from sheep’s milk
• 200 ml cream
• 2 m.-sized eggs
• Salt
• pepper
• oregano
• basil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Cut the white cabbage into strips or small pieces and fry in a pan with clarified butter until nicely browned. Then remove from the pan. Dice the onion and julienne the carrots. Fry the carrots and onion together in the pan until nicely browned. Return the cabbage to the pan with the carrots, season with salt and pepper, and deglaze with the water. Cook the vegetables over very low heat with the lid closed for about 10 minutes, then let cool slightly. Meanwhile, roll out the puff pastry with a little flour and line a loaf pan with it, leaving enough overhang all around to cover the filling. I always line the loaf pan with the baking paper from the puff pastry beforehand. Pour the vegetable filling into the pan, slice the feta cheese, and crumble it over the filling. Whisk the cream with the eggs, salt, pepper, oregano, and basil until smooth and pour evenly over the vegetables and cheese. Now fold the edges of the puff pastry together on all sides and brush with a little water. If you like, you can also brush the puff pastry with egg yolk. Bake the strudel on the middle rack at 200°C (top/bottom heat) for about 45 minutes.