For the cabbage strudel, mix flour, salt, a little oil and lukewarm water with a fork, then knead with your hands to form a smooth dough. Let the dough rest in a hot rinsed baking bowl – in the steaming atmosphere it develops its glue and becomes particularly elastic.
Meanwhile, for the filling, wash the cabbage, cut the head in half and chop diagonally into strips.
Cut the onions into rings, finely chop the garlic. Sauté in hot butter, add herbs and sauté. When everything is glazed, dust the paprika powder over it and stir in.
Season with caraway and nutmeg.
Drain the curd in a sieve. Cut the bacon into small cubes or thin strips.
Now pull out the dough, make it as thin as possible and place it on a large tea towel. Dust the tea towel with flour, then roll out the dough with the pasta walker, later gently pulling it in all directions with your hands and stretching it over the backs of your hands until the dough is stretched out so thin that you can clearly see the fabric pattern underneath. Brush the entire surface of the dough with melted butter.
Mix the slightly cooled cabbage with curd cheese and bacon cubes and season again. Spread this filling on the long side of the dough surface, only up to its center.
From the side covered with filling, lift the tea towel and roll up the dough. The roll can be easily placed on a baking tray with the towel.
Preparation Tip:
If it has to go fast, you can also prepare the cabbage strudel with ready-made strudel dough from the supermarket!
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