Cabbage Strudel

For the cabbage strudel, knead a strudel dough from flour, oil, salt, vinegar, egg yolk and water until the dough is smooth.

Brush the dough with melted butter, cover with a bowl and let rest for 1/2 hour. Heat oil and fry breakfast bacon in it.

Add white cabbage, sugar, salt and pepper and stir fry cabbage until golden brown. Let cabbage cool down.

Dust strudel cloth with flour and divide strudel dough into 2 parts. Roll out the strudel dough and pull it out. Cut off the edges all around.

Spread half of the cabbage filling on top and spread 1/2 cup of cream, fold in and roll up and place on a greased baking sheet with the seam facing down.

Proceed in the same way with the 2nd pastry. Whisk milk and egg yolk and brush the strudel with it. Bake the cabbage strudel at 180 degrees for about 40 minutes.

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