The Sauerkraut Strudel is a delicious side dish made with fermented sauerkraut, onions, aromatic white wine, and spices. This dish originates from the South Tyrolean cuisine, a mountainous region in northern Italy. The strudel, with its thin pastry and rich, flavorful filling, is a true delight for the palate. Perfect to serve as a side for meat dishes or simply to enjoy on its own.
Sauté the shallots and garlic in butter and once golden, add the sauerkraut, bay leaf, cumin, and juniper
Mix and let it absorb the flavors, then deglaze with wine, salt, and pepper
Keep the sauerkraut on the heat until it dries out
Sift the flour, make a well, and add the oil, yolk, water, and a pinch of salt
Knead until the dough is smooth and elastic, then shape it into a ball, brush with butter, and let it rest covered in a warm place for at least 1 hour
Flatten the dough slightly with a rolling pin, then gently stretch it with your hands until it is very thin and transparent
Sprinkle some butter on the dough and place the sauerkraut on top, arranging it like a long sausage (about 30 cm)
Wrap the dough around the sauerkraut to form a strudel
Transfer it to a baking sheet, brush with butter, and bake at 180 degrees for about 20 minutes
Cutting Board
Knife
Pan
Bowl
Rectangular Baking Sheet
Store the Sauerkraut Strudel in the refrigerator, wrapped in plastic wrap or in an airtight container, for up to 3 days.
The Sauerkraut Strudel is a typical dish of South Tyrolean cuisine, characterized by a thin dough and a filling of fermented sauerkraut.
Italia
| Energy (kcal) | 146.9 |
| Carbohydrates (g) | 21.43 |
| of which Sugars (g) | 2.66 |
| Fat (g) | 5.3 |
| of which Saturates (g) | 0.87 |
| Protein (g) | 4.04 |
| Fiber (g) | 1.34 |
| Sale (g) | 0.24 |
