Cabbage Strudel

Liquefy 50 g of butter, knead with flour, 1 pinch of salt and one-eighth liter of lukewarm water until smooth dough, then knead with hands for another 10 min. Place under a warm rinsed baking dish and rest for about 30 min.

Peel and dice onions. Clean and rinse cabbage and cut into tender strips. Leftovers. Heat butter in a casserole, saute onions until translucent, add cabbage and saute for about 10 min. Season with salt, pepper and caraway seeds. Drain cabbage well. Add diced selchkaree and cheese and stir in.

Roll out dough thinly on a floured kitchen towel into a rectangle (50 x 60 cm) and loosen completely from the kitchen towel once. Sprinkle with almond kernels. Spread savoy mixture evenly on top, leaving an approx.

2 cm wide border.

Roll up the dough from the long side using the towel. Place on a baking tray lined with parchment paper. Bake in the preheated oven at 200 degrees for about 40 minutes.

For the sauce, mix the yogurt with the sour cream. Rinse the chives, shake dry, cut into rolls and fold in.

Season with salt, pepper and sugar.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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