Autumn Strudel with Cabbage and Bacon
·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.
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.
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.
Assemble the strudel
Roll out the risen dough into a rectangle. Spread over the filling, which should be completely cooled by now. Roll up tightly and place in a baking dish lined with parchment paper.
Brush, sprinkle and bake
Brush the strudel with egg white and sprinkle with caraway seeds. Bake in an oven preheated to 180 °C for 35 minutes, until golden brown. Let it cool slightly before serving – it's delicious warm or cold.
