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Strudel with sauerkraut

Author
Cookinero 3 Nov 2022
19480
Strudel with sauerkraut

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.

How to cook Strudel with sauerkraut

Step 1

Strudel with sauerkraut

Prepare the ingredients.

Step 2

Strudel with sauerkraut

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.

Step 3

Strudel with sauerkraut

Fry bread crumbs in 1 tbsp. vegetable oil. Remove from heat and stir in finely chopped dill and parsley leaves. Stir and chill.

Step 4

Strudel with sauerkraut

Defrost unleavened puff pastry.

Step 5

Strudel with sauerkraut

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.

Step 6

Strudel with sauerkraut

Make cuts on the dough to the filling.

Step 7

Strudel with sauerkraut

Bake the strudel for 30-35 minutes until golden brown. Cool slightly and cut into slices 3.5-4 cm wide.

Strudel with sauerkraut - FAQ About Ingredients, Baking Time and Storage

While sauerkraut is traditional, you can experiment with other types of cabbage. Green cabbage that has been finely shredded and cooked would be a good substitute. You might need to adjust the seasoning and cooking time to match the tangy flavor and texture of sauerkraut.
Properly stored in an airtight container in the refrigerator, the baked strudel will last for 3-4 days. For optimal flavor, consume it sooner rather than later.
This recipe is already vegetarian! Just make sure the vegetable oil you use is suitable for vegetarians.
Sauerkraut strudel is delicious on its own, but it pairs well with creamy dips like sour cream or a dill-yogurt sauce. It also complements soups and salads. Try serving it as a side dish with roasted meats or vegetables.
Yes, you can freeze the baked strudel. Make sure it's completely cooled before wrapping it tightly in plastic wrap and then in aluminum foil, or placing it in a freezer-safe container. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating in a moderate oven until warmed through.
Absolutely! Feel free to experiment with other herbs like chives, thyme, or even a touch of caraway seeds for a different flavor profile. Just use the same amount as the original recipe specifies.
Make sure your work surface is lightly floured. If the pastry is still sticking, try chilling it in the refrigerator for 10-15 minutes to firm it up before rolling. Rolling between two sheets of parchment paper can also help.
Yes, you can prepare the cabbage filling a day ahead of time. Store it in an airtight container in the refrigerator. This can save you time on the day you plan to bake the strudel.

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