Cabbage Strudel with Black Pudding

For the cabbage strudel with blood sausage cut cabbage not too fine. Season with caraway and salt, mix and press well. Leave to marinate for about 1 hour. Heat lard and sauté onion, add cabbage and sauté lightly. Peel potatoes, dice or grate coarsely and add. Season with pepper and let it cool down. Stir in egg white if desired.

Spread strudel dough sheets on slightly moistened cloth, brush with butter or lard. Spread the cooled cabbage-peanut filling on about two-thirds of the dough surface. Remove the skin from the black pudding, cut into cubes and sprinkle over the cabbage filling together with the grams. Roll up the strudel with the help of the cloth and close the ends well. Brush with egg yolk and place on a greased baking tray. Bake in the preheated oven at 200 °C for about 20 minutes and serve with salad if desired.

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