Cabbage Strudel

For the cabbage strudel, cut the cabbage, season with salt, pepper and caraway and let stand for 20 minutes.

Cut the onion and bacon into small cubes, sauté in a pan and deglaze with wine. Squeeze the cabbage well and add. Mix everything well and let it steam until soft.

Then add the cream and boil down to a creamy consistency. Remove from heat, let cool slightly and then add the yolks. Place the mixture in the refrigerator and allow to cool.

Pull out the strudel dough and brush with melted butter. Spread the cabbage filling on the lower third of the dough surface, fold in the side edges and roll up.

Place the cabbage strudel on a baking tray, brush again with butter and bake in the oven until golden brown.

Remove the cabbage strudel from the oven, cut into slices and serve with salad.

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