Juicy cabbage strudel with bacon

In the cold season, the selection of local vegetables is relatively small - compared to the many vegetables we harvest in the summer months. Nevertheless, we can still eat healthy and local food in autumn and winter. Cabbage, kale, parsnips, celery, carrots, Jerusalem artichokes or salsify are really tasty winter vegetables that will see you through the cold season in a good and healthy way. Leeks, onions, garlic and potatoes can be bought all year round and the latter is popular because it stores particularly well.

White cabbage in particular is one of the most underrated vegetables because it is full of vitamins and minerals! It detoxifies, strengthens the immune system and fights bacteria. So that's one reason to incorporate cabbage into your diet much more often. This strudel with homemade curd short pastry and spicy bacon strips is perfect when it's cold and uncomfortable outside. The curd dough is quick to prepare and a great alternative to conventional strudel dough, which is a bit more time-consuming to prepare. It goes perfectly with a dip made of sour cream, with fresh parsley or herbs. This cabbage strudel tastes hearty and hearty and can be served lukewarm or cold. Also ideal as a lunch or snack for work or school.

• 300g flour, plain
• 2 yolks
• 250g curd cheese
• 3 tablespoons oil
• 2-3 tbsp cold water
• 1 tsp salt

• 1 head of cabbage
• 1 onion
• Bacon cubes
• Salt, pepper
• 2 tablespoons sugar
• oil or clarified butter for frying

For the dough, mix all ingredients in a bowl and knead into a smooth curd short pastry. Cover the dough and let it rest in the refrigerator for an hour.

For the cabbage strudel, finely chop the cabbage and onions. Heat the oil or clarified butter in a pan. Fry the bacon and the chopped onion briefly in it, then add the cabbage and fry at a very high temperature, stirring constantly. As soon as the first liquid from the cabbage has evaporated, turn down the heat and add the sugar. Add salt and pepper and continue to fry until golden brown. Let the cabbage cool down.

Roll out the dough on a lightly floured work surface to a thickness of about 0.5 cm (you can also divide the dough into two pieces and make two smaller strudels). Spread the filling on top and roll up the dough. Brush with beaten egg and bake in a preheated oven at 180 degrees for about 30 minutes until the strudel is golden brown.