Cream puffs

Cabbage stuffed with cabbage filling, sprinkled with cumin and baked until golden brown, served with cheese cream, garnished with lettuce and parsley.

Ingredients:

350 g smooth flour 150 ml of lukewarm water 8 tbsp oil 1/2 tsp salt For filling: 750 g of sauerkraut 1/2 tbsp cumin 1 pk onion 1 pk leek ground pepper salt For the cream: 150 g of cream cheese 200 ml cream bunch of chives For garnish: 1 bunch of parsley 1 piece of lettuce

Procedure:

1. Sift smooth flour into a bowl, add salt, pour oil, lukewarm water, work into a smooth dough, form a small loaf, cover with a lid and let rest for 30 minutes
2. Drain the cabbage, let it drain, stir in the cleaned, sliced leek, peeled, diced onion, salt, pepper, vinegar and mix well to taste
3. Roll out the dough on a floured rolling pin into a rectangle approximately 30 x 40 cm, cover the longer side of the pancake with the prepared cabbage filling, twist the strudel, press the edges of the dough together, fold the bottom under the strudel, transfer to a baking sheet lined with baking paper, sprinkle with cumin and bake in a preheated oven at 180 °C until golden brown (about 35 minutes)
4. In a saucepan, heat the cream, add the grated cheese and stir to combine until a creamy, cheesy mixture is formed, stir in the finely chopped chives
5. Take the baked strudel out of the oven, let it cool for a while, cut it into slices while still warm, arrange it on plates, decorate with sprigs of parsley, lettuce leaves and top the slices with cheese cream before eating.