Red cabbage strudel

• 2 packs of efko red cabbage
• 1 pack of strudel dough
• 1 cup of sour cream
• zest of ½ organic lemon
• 2 tbsp. butter
• Salt and chopped herbs

Garnish

• parsley
• lemon zest

Preheat the oven to 200 ° C. Take the strudel dough out of the package. Melt the butter. Place the first layer of strudel dough on a tea towel and brush with the melted butter. Place the second strudel sheet on top and brush with the melted butter. Continue with the third and fourth strudel sheets.

Spread the delicious efko red cabbage on the lower third of the dough. Fold in the ends of the dough on the left and right and roll up the strudel.

Place the strudel on the baking sheet and brush with the remaining melted butter and bake for about 20 minutes until golden brown.

For the dip, mix the sour cream with the zest of the organic lemon and chopped herbs, add salt and serve with the red cabbage strudel. Garnish with parsley and lemon zest.

Enjoy the meal!