For the strudel dough, mix all ingredients and knead well. Mix for approx. 1 hour.
Cut white and red cabbage into strips, blanch in salted water, refrigerate.
Blanch savoy cabbage leaves as well and cool.
Steam the white and red cabbage separately in clarified butter for about 4 minutes, season with salt, pepper and caraway. Place in layers in the savoy cabbage leaves and in the thinly rolled out strudel dough form, roll up into a strudel.
Bake in the oven at 180 °C for 20 minutes. Cut into thick pieces and bring to the table.
Tip: Instead of clarified butter, you can also use butter in most cases.
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