2020-08-13 / test@t

Strudel with cabbage and sausages

This strudel is a true hymn to Oktoberfest, because it is made from iconic products - sausages and stewed cabbage. Serve the strudel hot as a main course with a good glass of beer.

Strudel with cabbage and sausages
  • 500 g of unleavened puff pastry
  • 500 g pork sausages for frying
  • 400 g sauerkraut
  • 1 medium onion
  • 400 g spicy cheese
  • 1/2 cup sour cream
  • 1 tbsp. l. butter
  • 5 sprigs of parsley
  • 2 tbsp. l. dijon mustard
  • 2.5 tsp cumin
  • salt
  • freshly ground black pepper


Step 1
Squeeze the sauerkraut out of the brine a little, place in a saucepan, cover and simmer over medium heat, stirring occasionally, for 30 minutes. The cabbage should become soft and the moisture completely evaporated. Remove from heat and cool.
Step 2
Cut the sausages into small pieces. Peel the onion and cut into small cubes. Chop the parsley leaves.
Step 3
In a large skillet, melt the butter over medium heat. Add sausages and onions, stir-fry for 8-10 minutes. At the end, add the parsley, lightly salt and pepper. Add sausages to the cabbage, stir.
Step 4
Crush 1/2 teaspoon lightly. cumin and mix with sour cream and mustard in a bowl. Grate the cheese on a coarse grater.
Step 5
Preheat oven to 200 ° C. Roll out the dough into two rectangles measuring 30x40 cm and brush each with sour cream mixture, not reaching the edges about 1 cm. Place the filling on each sheet of dough, sprinkle with cheese. Roll up tight rolls.
Step 6
Lightly brush the ends of the dough with water and pinch the strudels. Transfer to a parchment-lined baking sheet, seam side down. Brush the strudels with water and sprinkle with the remaining cumin. Use a sharp knife to make several horizontal cuts in the dough to release steam. Bake strudels 25-30 minutes, until golden brown.
Step 7
Remove the finished strudel from the oven and leave for 10 minutes. Then cut into portions and serve.
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