If you think that strudel is only sweet, we advise you to plan a culinary experiment for the coming weekend. Our sauerkraut strudel is a great first introduction to a range of savory rolls: potatoes, mushrooms, fish and ham. Often such strudels serve as a hearty side dish for fried pork knuckle or grilled meat.
Prepare the ingredients.
Finely chop the onion. Heat 2 tbsp in a pan. vegetable oil, fry the onion until golden brown. Add cabbage and simmer over moderate heat until tender, 15 to 20 minutes. Cool to room temperature.
Fry bread crumbs in 1 tbsp. vegetable oil. Remove from heat and stir in finely chopped dill and parsley leaves. Stir and chill.
Defrost unleavened puff pastry.
Preheat the oven to 200 C. Roll out the dough into a 3 mm thick rectangle. Stepping back from the edges of the dough 2-3 cm, sprinkle the surface of the dough with bread crumbs. Lay out the cabbage filling and roll up the roll.
Make cuts on the dough to the filling.
Bake the strudel for 30-35 minutes until golden brown. Cool slightly and cut into slices 3.5-4 cm wide.