Ingredients (4 portions)

Strudel dough:

• 300 g plain wheat flour
• 100 ml water
• 2 tbsp rapeseed oil
• 1 tsp salt
• Butter and egg for
• the dough

Filling:

• 500 g cabbage
• 250 g carrots
• 1 onion
• 1 clove of garlic
• 1 tbsp sunflower oil
• a little sugar
• fresh herbs such as parsley
• salt, pepper

Preparation:
To make the strudel dough, mix the salt and oil with the flour, slowly add water until the dough is a homogeneous mass. Brush the dough with oil and leave to rest. Preheat the oven to 200 °C (hot air). Fry the chopped onion and garlic in oil. Caramelise with sugar. Mix in the sliced cabbage and grated carrots and sauté for a few minutes. Add a little water and simmer for approx. 5-7 minutes with the lid on until al dente. Season to taste with fresh herbs, salt and pepper. Brush the pulled strudel dough with butter, spread the cabbage mixture in the bottom third, brush the edges of the dough with water, fold over the filling, roll up and seal well. Prick the strudel with a fork, brush with beaten egg and bake for approx. 30 minutes until golden brown.

Tips:

• This dish can also be made with pancake dough.
• Optionally, bacon can be added to the filling.