Minced Red Cabbage Strudel

For minced red cabbage strudel wash red cabbage, divide and cut into fine strips. Sauté in olive oil, sprinkle with sugar and let caramelize.

In another pan, melt the butter. Add onions, garlic and bacon cubes and fry. Add the mince and sauté until the mince is cooked through and crumbly.

Add the red cabbage, pour in the soup, season and simmer until the liquid has evaporated.

Lay out baking paper on a baking tray. Place the strudel dough on a clean dish towel. Place the cabbage mixture on the front third of the strudel dough and spread evenly. Now roll up the dough with the help of the tea towel, press the ends well together and place on the baking sheet.

Whisk the egg and milk together and brush the strudel (including the ends) with it.

Bake the minced red cabbage strudel in the oven preheated to 210°C for about 30 minutes.

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