in Austria

Sauerkraut strudel

updated

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Ingredients for 4 servings:

  • 500 g sauerkraut
  • ½ cup sour cream
  • salt and pepper
  • 1 pack of strudel sheets
  • Bay leaf
  • marjoram
  • 2 potatoes, boiled
  • Butter, melted

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the sauerkraut and cook it in water and spices until soft. Strain the sauerkraut well, then stir in the grated potatoes and sour cream. Spread the cabbage mixture over 2/3 of the strudel dough. Brush the remaining dough with melted butter and roll it up. Bake at 180°C for about 25 minutes. Serve as a side dish or with salad. Tip: Goes well with roast pork or spare ribs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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