Cabbage Strudel

Ingredients

• 250 g flour
• Salt
• 1 egg
• 5 tbsp oil
• 5 tbsp cold water
• 1 tbsp liquid butter
• 250 g Brussels sprouts
• Salt
• 500 g Sauerkraut
• 2 onions
• 2 tbsp olive oil
• Pepper
• paprika powder
• caraway seeds
• 1 bunch parsley
• 1 egg
• 2 tbsp breadcrumbs
• 1 onion
• 1 tbsp Olive Oil
• 1 tbsp Tomato Paste
• 250 ml diced tomatoes
• Salt
• Pepper
• a pinch sugar

Instructions

1. 1.

   Knead flour with 1 tsp salt, egg, oil and water using the dough hooks of a hand mixer into a smooth dough. Cover and let rest for about 30 minutes.

2. 2.

   Clean Brussels sprouts, halve them and cook in salted water for 8-10 minutes. Drain, shock in cold water and drain again. Squeeze out excess liquid from sauerkraut. Peel and dice onions. Heat olive oil in a non-stick pot. Brown onions until golden yellow. Add sauerkraut and simmer for 3-4 minutes. Season with salt, pepper, paprika powder and caraway seeds. Rinse parsley, dry, chop, and mix with Brussels sprouts, egg and breadcrumbs into the sauerkraut.

3. 3.

   Lay a kitchen towel and lightly dust it with flour. Roll out dough thinly on top. Then use your hand backs to press under the dough and stretch it thin. Spread filling over the dough leaving about an 8 cm wide edge free. Fold dough edges inward and roll up the dough using the towel for assistance.

4. 4.

   Place strudel on a baking sheet lined with parchment paper, seam side down. Prick dough several times with a fork and brush with liquid butter. Bake in preheated oven at 200°C (gas: level 3-4, fan: 180°C) for 35-40 minutes.

5. 5.

   For the tomato sauce peel and dice onion. Heat olive oil in a pot. Sauté onion until golden yellow. Stir in tomato paste and add diced tomatoes. Bring to a boil once. Season with salt, pepper and sugar. Slice strudel and serve with tomato sauce.