John Myers
Contents
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Ingredients
coleslaw
- 1 Cabbage
- 150 ml Vegetable broth
- 150 g Diced Bacon
- 4 tbsp Oil
- 8 tbsp Vinegar
- 1 pinch Salt and pepper
- 1 pinch Caraway seeds
White sausage strudel
- 500 g White sausage meat
- 500 g Pastry
Instructions
coleslaw
- Remove the stalks from the pointed cabbage, cut evenly into thin strips (works best on the bread slicer).
- Leave out the bacon and place in a bowl with the pointed cabbage. Heat the vegetable stock, add oil and vinegar, season with salt, pepper and caraway seeds. Add to the cabbage in the bowl and mix. It is best to let it steep in a closed container for 24 hours.
Weißwurschtstrudel
- For the veal sausage strudel, carefully spread out the first layer of strudel dough and place the second layer on top of the first layer, turned 90 °.
- Apply the white sausage meat evenly. Leave approx. 1 cm free on all 4 sides of the strudel, fold down the left and right edges approx. 1 cm and roll up the strudel from bottom to top. Always press firmly together.
- Place the strudel on baking paper in the oven and bake at 160 ° C for about 45 minutes. The strudel can be served with sweet mustard.
Nutrition
Serving: 100gCalories: 331kcalCarbohydrates: 11.9gProtein: 9.1gFat: 27.6g
