BB member Alfred Peischl from Gumpoldskirchen replies to our previous article asking for Kraut Strudel recipes.
[...] here is a recipe for Kraut strudel made by my Cousin Elfi Perl of Königsdorf: Wünsche gutes Gelingen!
I also translate it into English.
(from Alfred Peischl)
Filling:
Slice fresh cabbage, salt it and let it rest for 2-3 hours. [Alternatively, you can also stew it (until limp) and add some roasted lard-cubes (bacon bits or grammel.)]
Dough:- 25 dag (0.55 pounds) fine flour
- salt
- 0.125 liter (0.26 pints) warm water (or a little bit more)
- 1 Tbsp of oil
Make a soft dough with the above ingredients and knead it well. Then let it rest for about 30 to 45 minutes. Take the dough and roll it with a rolling-pin and then pull it to get a very thin dough and put some oil on it with a brush. Then press the cabbage to get rid of the water and scatter it evenly on the dough. Sprinkle black pepper to taste and a little bit more oil with a spoon. Roll the whole dough from both sides to the middle and brush it with oil. Then put it in the oven and bake it at 350°F until it is golden brown. Best served warm.
Wünsche gutes Gelingen! Wishing you a lot of success!
Hope the translation is understandable. Please check the conversions of the measures!
I'm not good in translating recipes! I hope you understand rolling (and pulling) the dough.
The dough should be so thin that a newspaper can be read under it!