Cabbage Strudel with Sour Cream and Garlic Dip and Salad

First, mix all ingredients thoroughly in a bowl with a wooden trowel and then knead them with your hands on a lightly floured work surface to form an elastic, slightly oily dough. Therefore, when kneading, dust the work surface with flour again and again. When the dough no longer shines but looks "dull", it has the right consistency. This can take 5 minutes.

For the subsequent dough rest, rinse a larger bowl (metal would be ideal) with boiling water and heat it up. Dust a larger board with flour, shape the dough into a ball with some oiled hands, place it on the board, put the hot, dried bowl over it and then cover it with a cloth. The resting time for the dough is normally 30 minutes. However, if the preparation of the filling takes a little longer, then hold on for as long ..... 😉

While doing this, peel the potatoes, cut into 1 cm small cubes, cook them in salted water for approx. 2 - 3 minutes until slightly firm to the bite, drain them and keep them ready.

Remove the outer leaves and the stalk from the pointed cabbage (then 300 g), quarter lengthways and cut the quarters across into wide strips. Scrape the salsiccia from the intestines and crumble. Peel the onion, dice finely.

Fry the salsiccia in the oil. When it starts to get color, first sweat the onion briefly, then fry the cabbage in it. Sprinkle in the caraway seeds, but do not season with pepper and salt. First try how much the Salsiccia has given away. Better to season a bit at the very end. Turn the cabbage on a slightly reduced heat, without any additional liquid but turn it several times, until it is translucent for about 3 minutes and let it simmer until it is firm to the bite. Then stir in the processed cheese for binding and taste, fold in the potatoes and let everything cool down.

Mix all ingredients until creamy and keep covered and ready at room temperature until serving.

Roll out the dough with a rolling pin 30 x 40 cm (I first made it on a cloth as usual, but this time it didn't want to be like me ... then I left it out). Then pull this sheet of dough all around to the size of 60 x 50 cm outwards: you go with both palms again and again up to the middle under the dough and pull them towards you in small steps alternately with gentle pressure and slightly upwardly bent fingertips (As if you wanted to "scratch" the dough .. ;-)) This gradually from each side and again and again until it has reached the required level. Ideally, it shouldn't tear, but I think all those who grew up making strudel will magnanimously forgive me "Flachland-Tiroler" if it happens here and there - despite several preparations. In any case, you didn't taste it ... ;-)))

Preheat the oven to 220 ° convection. Whisk the egg well with the milk, brush the drawn dough thinly with it and spread the filling on 2/3 of it. Leave a margin of about 5 cm all around. Then fold the edge from the upper narrow side over the filling, roll up the upper edge one turn, then fold in the two long sides to the end of the filling and roll everything up to that point. From the point where the dough is not covered, leave the sides unfolded, roll up to the end and only then close the sides with the protruding dough. To stick it, brush the dough a little with the egg. Now roll the resulting roll onto a baking mat or paper. The seam should be below at the end.

Lift the strudel onto the baking sheet with a mat or paper, bend it - if it is too big - into a slightly horseshoe shape, brush thoroughly with the remaining egg and slide it into the oven on the 2nd rail from below. The baking time is 25-30 minutes. It should be crispy golden brown. To be sure that it is really hot inside, you can measure the core temperature to be on the safe side. If it's 75-80 degrees, then it's perfect.

As a main course, the strudel would be enough for 4 people. As a starter for 8 people. The beetroot and sheep cheese salad served here is not mandatory. It just had to be processed. So here's what everyone likes .....