White Cabbage Strudel
- For the dough
- 250 grams Pastry flour
- 1 tablespoon vegetable oil
- 1 egg
- vegetable oil (for brushing)
- Pastry flour (for the kitchen towel)
- soft butter (for painting)
For the dough: Place sifted flour and knead in a bowl with oil, egg, 1 teaspoon salt and 6-8 tablespoons lukewarm water to form a solid, smooth dough. Brush with a little oil, wrap in foil and let rest at room temperature for about 1 hour.
For the filling: Rinse and trim cabbage, cut into quarters and remove thick stalk and ribs. Cut or slice cabbage leaves into thin strips. Peel onion and chop finely. Cut bacon into small cubes and fry in a pan with butter. Then fry onion in the pan until translucent. Add cabbage and sauté for about 5 minutes while stirring and season with salt, pepper and cumin spice. Deglaze with broth and cream and let simmer for about 10 minutes. Then remove from heat and mix in parsley and cheeses.
Preheat oven to 180°C (approximately 350°F).
Sprinkle a kitchen towel with flour and roll dough out thinly on it, into a rectangle. Brush with soft butter and sprinkle with breadcrumbs. Spread filling on the lower two thirds of the dough and fold the opposite edges about 5 cm (approximately 1 3/4 inches) to the center. Finally, using the cloth roll up from the lower side. Finally, evenly coat with butter, place on a baking sheet lined with parchment paper and bake until golden brown for about 40 minutes in the preheated oven. Remove from oven and cut into slices. Serve, as desired, with a fresh salad.