Summary

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

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Instructions

1. If you use frozen strudel dough, let it thaw slowly in the refrigerator - just not in the microwave!
2. 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.
3. 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.
4. Cut into portions and serve with lightly whipped sour cream and marjoram.