Summary

Ingredients

• 1 packet puff pastry
• 1 white cabbage
• 1 onion (s)
• 1 tablespoon clarified butter
• 125 ml vegetable stock
• 2 teaspoons caraway seeds
• 1 pinch (s) salt
• 1 pinch (s) pepper
• 125 g salami
• 1 egg (s), including the yolk

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Instructions

1. Thaw the puff pastry. Clean and quarter the white cabbage, remove the stalk and finely chop the cabbage. Peel and chop the onion. Heat the clarified butter, sauté the onion and cabbage in it. Pour in the stock. Add a teaspoon of caraway seeds, salt and pepper and cook the cabbage covered for about 30 minutes until soft. Let cool down.
2. Cut the salami into small cubes. Roll out the puff pastry into a rectangle about three millimeters thick. Spread the cabbage on half of the dough, sprinkle salami on top. Fold the free half of the dough over it and press firmly on the edges. Place decorations from the remnants of the dough. Whisk the egg yolk, brush the strudel with it and sprinkle with the remaining caraway seeds.
3. Place on a baking sheet lined with baking paper and bake in the preheated oven at 180 to 200 degrees on the middle rack for about 30 minutes.