Summary

Ingredients

• 2 packs puff pastry from the cooling shelf (roll)
• 2 onions)
• 2 red pepper (s)
• 350 g white cabbae
• 2 tablespoon sesame oil
• salt and pepper
• Cayenne pepper
• 1 pinch (s) sugar
• 0.5 ½ bunch parsley
• 100 g crème fraîche
• 4 pairs sausages (Debreziner)
• 1 egg yolk
• 1 teaspoon sesame seeds

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Instructions

1. Divide each roll of puff pastry into 4 pieces. Peel and finely dice the onion. Wash, clean and finely dice the peppers. Clean the white cabbage, remove the hard stalk, cut the cabbage leaves into fine strips.
2. Heat the oil, sauté the onions, cabbage and diced paprika in it for 5 minutes while stirring. Season with salt, pepper, a little cayenne pepper, curry and sugar.
3. For the dip, wash the parsley and shake dry. Chop the leaves and mix with creme fraîche, salt and pepper.
4. Preheat the oven to 200 ° C. Halve the sausages. Spread a little white cabbage and paprika mixture in the middle of each puff pastry sheet. Place 2 halves of sausage next to each other on top. Fold the dough over the sausages, press the ends and fold down.
5. Place the 8 strudel side by side with the seam down on a baking sheet lined with baking paper. Brush with egg yolk and sprinkle with sesame seeds. Bake in the oven for about 25 minutes. Serve with the dip.