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Number of Servings: 4
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Krautstrudel   (Cabbage Strudel)

1 package Puff Pastry
1 Green Cabbage (about 1.5 lbs), finely shred
1/4 lb Bacon, cut into small pieces
2 tablespoons Olive Oil
1 medium Yellow Onion, finely chopped
2 tablespoons Sugar
1/2 cup Chicken Broth
Salt, Pepper, Caraway Seeds
1 teaspoon Vinegar
2 cloves Garlic, finely chopped

In a large frying pan, heat the oil. Add the onions and allow them to lightly brown. Add sugar and cook a few minutes more. Add the bacon pieces and cook until the bacon is no longer raw but not yet crispy. Mix in the cabbage. Continue to stir the mixture while the cabbage begins to cook. Add the broth, vinegar, and garlic. Season with salt, pepper, and caraway seeds to taste. Continue cooking with frequent stirring until the liquid has evaporated. Remove the pan from the heat and allow mixture to cool.

Preheat oven to 325°F (160°C). Prepare a cookie sheet by lining it with parchment paper or greasing it with butter or cooking spray.

Roll out the puff pastry. Leaving a 1 inch border on each side, spread the cooled cabbage mixture evenly over the pastry. Press the cabbage mixture gently with a fork. Fold the "clean" 1-inch border over on all sides. Roll up the pastry on the long side and place the strudel seam-side down on your prepared cookie sheet. Using a fork, poke a few vent wholes on the top.

Bake approximately 20 minutes or until the strudel is golden brown.

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