Fry the minced meat in a frying pan with a little water. Salt and pepper.
Season the stewed cabbage with salt and pepper to taste.
3 minutes before the cabbage is ready, add 5 teaspoons of cranberry sauce.
Roll out the puff pastry in a thin layer.
Lay the minced meat along the dough, leaving 7-8 cm from the edge.
Cover the filling with the dough and press down slightly so that the edges stick.
Put the cabbage next to the covered minced meat.
Cover the remaining edge of the roll, pinch the sides.
Place the strudel on a greased baking sheet and place in the oven (190-200 * C) for 15 minutes.
Then brush the strudel with egg and leave in the oven until browned.
In total, my strudel was baked for about 40 minutes.
We recommend serving with sauce (sour cream + cranberry sauce, a ratio of 3 to 1, respectively).