Cabbage Sprout Strudel

For the cabbage sprout strudel, clean and wash the cabbage sprouts. Cut large cabbage sprouts in half and boil in salted water until al dente. Strain, rinse and drain.

Fry the bacon cubes in a little oil. Heat 1 tablespoon of butter, foam it up and fry the breadcrumbs in it until light. Season the cabbage sprouts with salt, pepper, caraway seeds and crushed garlic.

Add the bacon cubes, bread crumbs and parsley. Lay out the strudel sheet on a damp cloth, brush with 1/2 tbsp melted butter and place the 2nd strudel sheet on top. Also brush with 1/2 tablespoon butter.

Then spread the filling on top and roll up strudel and place on a greased baking sheet. Preheat oven to 180 degrees. Brush strudel with melted butter and bake for about 30 minutes.

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