Roll with sauerkraut

250 g wheat flour
some flour to choose? we'll show

100 g lard

15 g vegetable oil

1-1.5 kg fresh cabbage

red pepper

Of flour, fat, salt, water, knead the dough and leave for 30 minutes for proofing. Then the dough thinly roll out on a napkin, floured, let dry, drizzle with oil. Finely shredded cabbage extinguish with pork fat, salt, pepper, cool, then put an even layer on the rolled out dough, tucking the edges of the dough inside. With a swipe dough stuffed with roll to roll. Lay on a baking sheet, brush with butter and bake in moderate heat for about 30 minutes. Ready roll cut into portions and serve hot.