At a glance
You'll start with a yeasted dough that gets an hour's rest while you prepare the filling of fried bacon, onion and cabbage, which needs to cool completely before use. Then simply roll everything up into a strudel, brush with egg white, sprinkle with caraway seeds and bake until golden. Allow extra time mainly for proving and baking, but otherwise it's pleasantly straightforward work.
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Dough
Combine the dry ingredients – yeast, salt and flour. Pour in the lukewarm water mixed with milk and lard, then work into a smooth, non-sticky dough using a stand mixer. Cover with a tea towel and leave to prove for an hour in a warm spot.
For this step
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Filling
Finely dice the onion. Cut the streaky bacon into slightly larger cubes. Drain the cabbage well in a colander. If you'd like a milder, less sour cabbage, rinse it under water first and then drain.
For this step
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Fry and leave to cool
Heat the oil in a large pan and fry the onion and bacon until crisp. Add the cabbage, stir well, then tip everything back into the colander to let any excess fat drain off. Leave to cool completely.
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