Styrian Cabbage Strudel

For the Styrian cabbage strudel, mix flour with all ingredients in a mixing bowl and then knead well on the work surface until the dough has a smooth surface.

Place dough balls on a floured plate, brush with oil and cover with a bowl.Let dough rest for about 20-30 minutes.For the strudel filling, wash cabbage leaves, boil briefly in salted water and rinse in cold water, then finely chop. Onions finely diced, fry, mince briefly roast, then add cabbage and bell pepper strips, season and briefly stew.In the overcooled mass egg and sour cream stir.

Preheat oven to 180°C.On a floured strudel cloth roll out dough ball slightly and then pull out dough – brush with a little melted margarine and sprinkle with breadcrumbs – on 2/3 of the dough give the filling – fold strudel dough sideways and roll up tightly.

Bake the Styrian cabbage strudel at 180°C for about 35 minutes.

Preparation Tip:

Instead of homemade strudel dough, you can also use ready-made strudel dough, which will shorten the working time by about 20-25 minutes.Instead of cabbage, you can also use white cabbage.

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