At a glance
This savory strudel brings together a yeast dough, a savory filling of bacon and cabbage, and comes together over about two and a half hours—with most of the time spent letting the dough rise and cooling the filling. The key to success here is making sure your filling is completely cooled before rolling it into the dough so it stays manageable.
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Make the dough
Mix together the dry ingredients – yeast, salt and flour. Pour in the lukewarm water mixed with milk and lard. Knead into a smooth, non-sticky dough in a stand mixer, then cover with a tea towel and leave to rise for an hour in a warm place.
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Prepare the filling
Finely dice the onion. Cut the bacon into slightly larger cubes. Drain the cabbage well in a colander. If you'd like a milder, less sour cabbage, rinse it with water first and then drain.
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Fry and leave to cool
Heat the oil in a large pan and fry the onion and bacon until crispy. Add the cabbage, stir well, then tip everything back into the colander to drain off any excess fat. Leave to cool completely.
