Burgenland Cabbage Strudel

For the Burgenland cabbage strudel, cut the white cabbage into fine noodles and roast in a little oil until dark brown. Season the cabbage with salt, enough pepper and caraway and let it cool down.

Brush the strudel dough with butter, spread the cabbage evenly on it and roll it up. Brush again with butter and bake the Burgenland cabbage strudel in the oven at 180 °C until light brown.

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