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.

Ingredients

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-BY-STEP COOKING RECIPE

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.

Cooking time

1h 30m

Servings

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