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Strudel with sauerkraut
Description
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.
Cooking
Step 1
Prepare the ingredients.
Step 2
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
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
Defrost unleavened puff pastry.
Step 5
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
Make cuts on the dough to the filling.
Step 7
Bake the strudel for 30-35 minutes until golden brown. Cool slightly and cut into slices 3.5-4 cm wide.
Ingredients
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