Cabbage Strudel

Summary

Ingredients

• 1 packet puff pastry
• 1 head white cabbage (white cabbage), approx. 700 g
• 100 g bacon, diced
• 2 tablespoon olive oil
• 1 medium onion (s)
• 2 tablespoon sugar
• 150 ml meat stock
• salt and pepper
• Caraway seed
• 1 tablespoon vinegar
• 2 cloves garlic)

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Instructions

1. Finely slice the cabbage, finely chop the onion and garlic.
2. Heat the oil in a large saucepan and let the onions turn lightly. Add the sugar and briefly roast, then stir in the diced bacon and the cabbage and fry while stirring. Pour in the broth, add garlic and vinegar and season with salt, pepper and caraway seeds. Simmer, stirring frequently, until all the liquid has boiled away.
3. Let cool down a bit, meanwhile preheat the oven to 160 ° convection.
4. Roll out the puff pastry and spread the cabbage mixture on it, press lightly with a fork. Leave some edge free (approx. 3 cm at the bottom). Fold in the side edge, roll up the strudel and place the seam down on a baking sheet lined with baking paper. Prick several times with a fork and bake for about 20 minutes.
5. Green salad goes very well with it.