Summary

Ingredients

• 1 roll (s) puff pastry
• 500 g white cabbae
• 2 medium carrot (s)
• 1 medium onion (s)
• Clarified butter for frying
• 1 packet feta cheese made from sheep`s milk
• 200 ml cream
• 2 medium egg (s)
• salt
• pepper
• oregano
• basil

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Instructions

1. Cut the white cabbage into strips or small patches and fry in a pan with clarified butter until it is nicely browned. Then take it out of the pan.
2. Cut the onion into small cubes and cut the carrots into fine strips (julienne). Fry the carrots and onions together in the pan until they are nicely browned too. Put the cabbage back to the carrots in the pan, season with salt and pepper and deglaze with approx. 100 ml. Water. Let the vegetables cook on very low heat with the lid closed for about 10 minutes and then let them cool down a little.
3. Meanwhile, roll out the puff pastry with a little flour and line a loaf pan with it so that enough protrudes all around to cover the filling. I always cover the loaf pan with the parchment paper from the puff pastry beforehand.
4. Pour the vegetable filling into the mold, cut the sheep cheese into slices and crumble over the filling.
5. Mix the cream with the eggs, salt, pepper, oregano and basil until smooth and pour evenly over the vegetables and cheese. Now the edges of the puff pastry are folded shut on all sides. and brushed with some water. If you like, you can of course brush the puff pastry with egg yolk.
6. Bake the strudel on the middle rack at 200 ° C for about 45 minutes.