Sift flour on a pastry board, make a well in the center. Blend egg, yolk, salt, vinegar, oil and water, pour into the well, mix dough quickly with a knife or spatula. Kneed well for about 10 minutes until dogh is elastic and smooth and leaves the board. Make a round loaf, put it on a floured board, brush with melted lard and cover with a warmed bowl. Let rest for half an hour.
Cover a large table with a tableclotha and sprinkle it with flour. Place the dough ball on it and start stretching the dough carefully, using the back of your hands. Walk around the table and stretch form all sides, putting your hands under the dough as you go along. Be careful not to tear the dough. Stretch until dough is thick and translucent, cut off thick edges. Let rest for 5 minutes.
To fill and bake the strudel, see ' Filling for Cabbage Strudel' (Appetizers).
Phyllo Dough is a good alternative and much easier.