Savoy Cabbage Strudel

Knead a strudel dough from flour, salt, oil, egg and water and rest with closed lid for 20 min.

Cut cabbage head into quarters, remove stem and cut cabbage into strips. Remove peel from apples, cut into quarters, remove core. Cut apples into slices. Toast sunflower seeds in a frying pan.

Heat oil in a large frying pan, sauté vegetable strips in it, stirring throughout, do not allow to brown. Add apples and sauté. Season with curry, salt and pepper. Remove from heat and stir in crème fraîche, mustard and 40 g sunflower seeds. Preheat oven to 200 degrees. Roll out strudel dough into a rectangle and stretch out as thin as possible over the back of your hand. Place the dough sheet on a floured dish, brush with oil and sprinkle with breadcrumbs. Spread the savoy cabbage mixture evenly on top. Roll up from the long side by means of the cloth, pressing the ends tightly. Place on a greased baking tray, brush with beaten egg yolk, sprinkle with the remaining seeds and bake in the oven on the middle shelf for about 45 minutes until golden brown.

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