Summary

Ingredients

• 250 g flour
• 20 ml sunflower seeds (sunflower oil)
• salt
• vinegar
• 50 g bacon, smoked pork belly
• 50 g onion (s), finely diced
• 10 g clarified butter
• 400 g sauerkraut
• 1 apple, peeled, diced
• 125 ml white wine
• 2 tablespoon sour cream
• 400 g red cabbae
• 125 ml red wine
• 2 tablespoon balsamic vinegar
• 50 g onion (s), finely diced
• 20 g clarified butter
• 20 g suar
• salt and pepper
• 200 g sausae (red sausae with tonue)
• 200 ml beef stock
• 1 sprig rosemary
• 2 large apples
• 20 g clarified butter for fryin
• Flour
• food starch

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Instructions

1. For the strudel dough: Mix the flour with a pinch of salt, add the oil, a splash of vinegar and enough lukewarm water (approx. 150 ml) to make an elastic, soft dough. Knead in the food processor. Shape into a ball, brush with a little oil and leave to rest under cling film at room temperature for 2 hours.
2. For the sauerkraut: sauté the bacon in the clarified butter, add the onion cubes
3. let and cook until translucent. Add the sauerkraut, fold in the apple and fill up with the white wine. Salt, pepper and cook. The liquid should boil off completely.
4. For the red cabbage: cut the red cabbage into fine strips and mix well with a little red wine and balsamic vinegar. Let it steep for 2 hours. Finely chop the onion and sweat it in the clarified butter, add the sugar and let it caramelize slightly. Add red cabbage and pour the rest of the red wine on top, season with salt and pepper. Only cook on low heat for so long that the cabbage is still crisp.
5. Divide the strudel dough and roll it out on a floured surface, then pull it out very thinly. Brush the dough with melted clarified butter, cover 1/4 of each with sauerkraut or red cabbage (the cabbage should be as dry as possible, squeeze out a little if necessary). Leave about 2cm space at the edge. Brush the sauerkraut with the sour cream.
6. Roll up into two strudels. Place on baking paper lined with baking paper, brush with clarified butter and bake for about 20 minutes at 180 ° C.
7. Cut the red sausage into 8 slices, turn in flour and fry in clarified butter. The apples
8. Peel, core and cut into 8 rings, flour them and fry them in clarified butter, browning them lightly. Reduce the beef stock by half, thicken lightly with cornstarch and season with a few rosemary needles and salt.
9. To serve, put some rosemary sauce on the plate, place 2 apple slices in each sauce and top with the roasted red sausage. Put one slice each of red cabbage and sauerkraut strudel on the plate.