Vegetable Strudel

2 onions

8 large savoy cabbage leaves

500 g carrots

200 g smoked ham – very thin slices 200 g soft cheese with garlic Salt

pepper a. D. M.

nutmeg, grated

1 egg yolk or possibly a little spiced vegetable cream

-rtv

Knead all the dough ingredients together until the dough is shiny and smooth. Rest the dough covered for an hour.

In the meantime, remove the peel from the onions, dice finely and sauté in oil. Rinse the savoy cabbage leaves and blanch in enough boiling hot water, cool and drain. Clean the carrots, remove the peel and cut into narrow longitudinal strips. Blanch briefly in boiling hot water and drain.

Roll out the dough on a floured kitchen towel (about 40 x 50 cm). The dough should be so thin that you can see the structure of the cloth through it. On the dough at the beginning spread the ham, on top of it evenly distribute the diced onion and cover with the savoy cabbage leaves, previously lightly salted, peppered and sprinkled with freshly grated nutmeg. Layer the carrot strips on top of the cabbage. Sprinkle cheese cubes on top. Carefully roll up the strudel using the cloth. Press the ends well together and place on a baking sheet lined with parchment paper, seam side down. Brush with beaten egg yolk (or 10 g of ready seasoned vegetable cream). Cook in a preheated oven at 200 °C for 35-40 min.

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