Cabbage strudel
Instructions
Sauté shallots and garlic in butter and once imbionditi, add sauerkraut, bay leaf, cumin, Juniper.
Stir and let flavour then Deglaze with the wine, salt and pepper.
Leave on the heat the Sauerkraut until it will be dried.
Sift the flour, make the fountain and get oil, egg yolk, water and a pinch of salt.
Knead until the dough is smooth and elastic and then pick it up at the ball, pennellarla with the butter and let it stand covered in a warm place for at least 1 hour.
Slightly flatten the dough with the rolling pin and then pull it gently with your hands until it is thin and transparent.
Spray a little bit of butter on the browse and get over the Sauerkraut is arranged like a long sausage (about 30 cm).
Wrap the dough around the Sauerkraut forming like a strudel.
Transfer to a plate, fillet of butter and bake at 180 degrees for about 20 minutes.
Ingredients and dosing for 4 persons
- For the dough:
- 300 g of flour
- 5 cl of olive oil
- 1 egg yolk
- 130 g of warm water
- Little of clarified butter
- 1 pinch of salt
- For the filling:
- 400 g of fermented cabbage
- 3 chopped shallots
- 1/2 cup of aromatic white wine
- 1 clove of chopped garlic
- 1 leaf of laurel
- Cumin
- Juniper