Old Viennese Savoy Cabbage & Minced Meat Strudel | Crispy from the Oven

Separate the Savoy cabbage leaves from the stalk, wash, and blanch in boiling salted water for approx. 2 to 3 minutes. Remove, immediately plunge into ice-cold water, drain well, and pat dry. Trim flat or remove the thick leaf ribs and cut the Savoy cabbage into bite-sized strips.

Finely chop the onion and garlic cloves. Heat the clarified butter in a pan and sauté the onion and garlic until translucent. Add the minced meat and fry briefly until crumbly. Stir in the tomato paste, paprika powder, caraway seeds, marjoram, salt, and pepper. Remove from the heat and allow to cool slightly.

Mix the breadcrumbs, chopped parsley, cut Savoy cabbage, and egg white (set the egg yolk aside for the glaze) into the meat mixture. Season again generously to taste.