Cabbage Strudel

For the cabbage strudel, quarter the cabbage head and cut out the stalk. Cut the cabbage into fine noodles.

Heat 1 tablespoon of butter in a large saucepan and stir in the sugar until caramelized. Pour in white wine, add cabbage and season with salt, pepper and cumin. Steam until crisp.

Place a strudel sheet on a dish and brush with melted butter. Spread the cabbage filling on half of the pastry, leaving an edge. Sprinkle with grams. Roll up the strudel with the help of the dish and press the ends tightly. Make the remaining strudel leaves and filling into strudels as well.

Brush a baking tray with melted butter and place the strudels seam side down. Brush with butter. Bake the cabbage strudels in a preheated oven at 220 °C for about 18 minutes until golden brown.

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