Defrost the puff pastry. Clean white cabbage, cut into quarters, remove the stem and finely chop the cabbage. Peel and chop the onion. Heat clarified butter, sauté cabbage and onion. Pour in the stock. Add a teaspoon of caraway seeds, salt and pepper and steam the cabbage for about 30 minutes with the lid closed. Cool down. Cut the salami into small cubes. Roll out the puff pastry to a rectangle about 3 mm thick. Spread cabbage evenly on half of the dough, sprinkle salami on top. Fold the free half of the dough over it and press the edges firmly smooth. Make decorations from leftover dough. Mix the egg yolks, brush the strudel with them and sprinkle the remaining caraway seeds on top. Place on a baking tray lined with parchment paper and bake in a heated oven at 180 to 200 °C on the middle shelf for approx. 30 minutes. Serve with a fresh leaf salad.
Tip: Instead of clarified butter, you can also use butter in most cases.
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