Burgenland Cabbage Strudel with Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 strudel sheets
- 2 tablespoon lard, alternatively margarine
- 50 g bacon, mixed, diced
- 1 medium onion (s), finely chopped
- 3 tablespoon sugar
- 1 kg white cabbage, freshly cut or sliced
- salt and pepper
- 50 ml broth
- 1 tablespoon butter, melt
- 250 g sour cream
- Marjoram, fresher
- Caraway seed
Print Recipe
Pin Recipe Instructions
- If you use frozen strudel dough, let it thaw slowly in the refrigerator - just not in the microwave!
- Heat the lard, roast the bacon, then add the onion and sugar and let them brown lightly. Salt the cabbage a little and then add. Season with salt, pepper and caraway seeds and, if necessary, add a little broth. Stew for about 20 minutes and then let cool down.
- Place the strudel leaves on a damp cloth and brush with melted butter. Cover with the cabbage filling and roll it up with the help of the cloth. Brush the outside with melted butter, place on a greased tray and bake in the preheated oven at 180 ° for 15-20 minutes.
- Cut into portions and serve with lightly whipped sour cream and marjoram.
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