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Ingredients (4 servings)
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600 g Weißkraut
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250 g Speisetopfen
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250 g Mehl glatt
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100 g Butter
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1 Stk. Ei
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150 g Geriebener Käse
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200 g Sauerrahm
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Salz, Pfeffer, Kümmel
Preparation
- For the dough, knead the quark, flour, 80 g softened butter, and a pinch of salt into a smooth dough and let it rest briefly.
- Finely shred the white cabbage, sauté it in the remaining butter in a pan for 10 minutes, and season generously with salt, pepper, and caraway seeds.
- Preheat the oven to 190 degrees Celsius, roll out the dough into a rectangle on a floured surface, spread the sautéed cabbage and cheese on top, and roll up the strudel tightly.
- Place the strudel on a baking sheet, brush with the beaten egg, bake for 25 minutes until golden brown, and serve with the seasoned sour cream as a dip.
