Preheat the oven to 160 degrees.

Finely chop the veal and salt in a small kitchen mixer. Then add an egg white and mix in the liquid cream and cayenne pepper. Roughly dice the white sausages and finely chop the parsley. Mix the veal sausage with the diced veal sausage and the chopped parsley in a bowl to form a compact mass. Season with lemon zest.

Brush a strudel sheet with egg yolk, fold it up, brush it again and fold it again.

Spread the white sausage mixture on the lower half of the strudel dough and then carefully roll up the strudel. Brush with egg yolk. Place the strudel on a parchment-lined baking sheet and bake for 11 minutes.

Finely chop the onion and sauté in a saucepan with butter and oil. Cut the cabbage into approx. 1 cm pieces. Add the sugar to the onions in the pan. Add the cabbage to the onions. Season with caraway seeds, salt, pepper and nutmeg. Season to taste with balsamic vinegar and simmer.

Make a mayonnaise out of the egg, mustard and oil with a hand blender, season with cayenne pepper and salt. Cut the radishes into thin slices.

Arrange two slices of strudel with a dollop of cabbage in a triangle on each of the plates. Top with parsley and put the mayonnaise around it. Top with finely chopped radishes.

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