Burgenland Cabbage Strudel

For the cabbage strudel, knead all ingredients into a smooth dough and let rest covered for about 1/2 hour.

In the meantime, thinly slice the cabbage, salt it and let it rest for 1/2 hour as well.

Spread the strudel dough thinly and spread the squeezed cabbage over it.

Pepper, drizzle 4 tablespoons of oil over it and roll it up. Place on a greased baking tray and bake the cabbage strudel at 220 °C until crispy.

Preparation Tip:

The cabbage strudel becomes especially hearty and spicy if you add diced bacon to the cabbage.

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