Pumpkin Cabbage Strudel From the Hot Air Fryer

For the pumpkin cabbage strudel, if necessary, knead a smooth dough from flour, salt, lukewarm water and egg. Brush with a little oil and let stand covered for 20 minutes.

Coarsely grate the pumpkin and salt, mix and let stand for about 10 minutes. Remove the outer leaves from the cabbage and cut or slice into very fine strips. Also salt, mix well and let stand for 10 minutes.

Squeeze both well and mix in a bowl with onion cut into fine strips, parsley as well as the spices.

Roll out the strudel dough on a floured cloth with a rolling pin to a rectangle, then carefully pull it out over the back of your hand or take it out of the package and spread it out.

Brush the dough with melted butter, spread the filling on the bottom half. Leave about 3 cm free from the edge. Fold in once with the help of the cloth, fold in the ends and roll into a strudel.

Place on the grill cup and brush with the remaining melted butter. Bake in the preheated Philips Airfryer at 180 °C for about 25 minutes. Allow to cool slightly before eating.

Serve the pumpkin cabbage strudel with cucumber salad and tartar sauce, for example.

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