Sour Cabbage and Sausage Strudel

Sauerkraut and Sausage Strudel

A traditional dish, sauerkraut and sausage strudel is a recipe that combines the savory taste of meat with the distinctive aroma of cabbage, all wrapped in a flaky and crispy dough. This recipe is not just a simple meal, but a culinary experience that evokes thoughts of lavish gatherings, bringing family and friends together at the festive table. Whether it's a Sunday lunch or a special dinner, this strudel will undoubtedly win the hearts (and taste buds) of everyone.

Preparation time: 2 hours
Baking time: 30 minutes
Total time: 2 hours and 30 minutes
Servings: 6-8

Ingredients:

For the dough:
- 500 g flour
- 1 cube of yeast (approximately 25 g)
- 100 ml sparkling water
- 2 teaspoons vinegar
- 1 teaspoon salt
- 1 tablespoon sugar
- 100 ml oil

For the filling:
- 1 medium cabbage (approximately 500 g)
- 4 sausages (preferably smoked)
- 1 teaspoon pepper
- 1 teaspoon paprika
- 2 tablespoons tomato paste
- Oil for frying

For brushing:
- 1 egg
- 1 teaspoon oil

Step-by-Step Instructions:

1. Preparing the Dough:
Start by making a mixture of oil and flour. In a small pot, add 100 ml of oil and 4 tablespoons of flour. Place the pot over low heat for about 1 minute, stirring constantly until the mixture thickens slightly. This will be our sauce that gives a delicious flavor to the dough.

2. Sifting the Flour:
In a large bowl, sift 500 g of flour. Make a well in the center of the flour, where you will add the sugar, salt, crumbled yeast, and a little warm water. Gently mix the ingredients in the center until combined.

3. Adding the Ingredients:
Continue to add the vinegar, oil, and gradually sparkling water, kneading until you achieve an elastic dough. If the dough is too sticky, feel free to add a little more flour.

4. Folding the Dough:
Roll out the dough on a floured work surface. Roll it into a thin sheet, then brush it with half of the prepared sauce. Fold the left side towards the center, then the right side over the left, rolling it tightly. Place the dough in a bowl, cover it with a clean towel, and let it chill in the fridge for about 1 hour.

5. Preparing the Filling:
Meanwhile, wash the cabbage well and shred it. Heat a little oil in a large pan, add the cabbage, and stir occasionally. If the cabbage starts to stick, add a cup of water to help with cooking. Let the cabbage simmer on low heat for 15-20 minutes, adding the tomato paste and seasoning with pepper and paprika. Turn off the heat and let the filling cool.

6. Preparing the Sausages:
Cut the sausages in half and lightly fry them in a little oil until golden. You can add the leftover oil from frying the sausages to the cabbage filling for extra flavor.

7. Forming the Strudel:
Remove the dough from the fridge and roll it out again into a thin sheet. Cut the dough into 3 long strips, nearly wide enough for the sausages. In the center of each strip, place a layer of cabbage, followed by sausages, topped with the remaining cabbage. Fold one side of the dough over the filling and cut the other side into strips to create a lattice effect. Make sure the filling is well covered.

8. Baking the Strudel:
Place the strudels in a greased baking tray. Beat an egg with a teaspoon of oil and brush the surface of the strudel. Bake in a preheated oven at 180°C for 30 minutes, or until golden and crispy.

Serving Suggestions:
This sauerkraut and sausage strudel is delicious served warm, alongside a fresh summer salad or pickles. You can pair it with a yogurt or sour cream sauce to add a creamy contrast. A suitable drink would be a dry white wine or a craft beer, which will perfectly complement the flavors.

Tips and Tricks:
- Use fresh and crunchy cabbage for a more intense flavor.
- You can experiment with different types of sausages, such as smoked or homemade, to add variety.
- If you prefer a lighter strudel, replace the sausages with mushrooms or tofu for a vegetarian version.

Nutritional Information:
One serving of sauerkraut and sausage strudel (approximately 1/8 of the recipe) contains about 350 calories. It provides protein from the sausages, carbohydrates from the flour, and a good source of fiber from the cabbage, making it a balanced meal.

Frequently Asked Questions:
- Can I use fresh cabbage instead of sauerkraut?
Yes, you can use fresh cabbage, but the taste will be different. Sauerkraut adds a slight tangy and deep flavor.
- Can I store the strudel?
Yes, the strudel can be kept in the fridge for 2-3 days, but it is best enjoyed fresh.

This sauerkraut and sausage strudel is more than just a recipe – it’s a way to bring family together and savor moments filled with warmth and love. So put on your apron, prepare your ingredients, and enjoy an unforgettable culinary experience!