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Cooking
Autumn Cabbage and Bacon Strudel
· 8 servings
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.
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.
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.
Shape the strudel
Roll out the risen dough into a flat sheet. Spread over the filling, which should be completely cool by now. Roll up tightly and place on a baking tray lined with baking paper.
Brush and sprinkle
Brush the top with egg white and sprinkle with caraway seeds. Bake in an oven preheated to 180°C for 35 minutes, until golden brown. Leave to cool slightly before serving – it's delicious warm or cold.