Blunzen Strudel with Sauerkraut

Pasta dishes are always a good idea!

Peel the onion, rinse and grate the apple. Cut the onion into strips and sauté in hot goose fat on 2 or automatic heat 8-10. Add the loosened sauerkraut and pour boiling hot water over it.

Put the spices in a linen bag, season the sauerkraut with salt and pepper and add the wrapped spices to the sauerkraut form and cook for half an hour.

Just before the end of the cooking time, bind the sauerkraut with the grated potato, cook well and cool.

Carefully peel off four nice savoy cabbage leaves (use the inner leaves elsewhere), cutting the thick ribs even. Cut the leaves perhaps in half and steep in salted water for 6-8 minutes. Immediately rinse in iced water, remove and lay out on a dish rack.

Preheat the oven to 200 °C (convection oven 180 °C / gas mark 3-4).

Cut the blunzen into 8 pieces, wrap with a little sauerkraut. Wrap each one at the beginning in a cabbage then in a strudel dough sheet. Brush all around with melted butter. Place the wrapped blunzen in an ovenproof shallow dish and bake in the heated oven, 2nd rack from the bottom, for 20 minutes.

Serve with Parma ham and the remaining sauerkraut.

Serving tip: As an entrée with a Riesling from the Rheingau.

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