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Cooking
Autumn Cabbage and Bacon Strudel
· 8 servings
Dough
Mix together the dry ingredients – yeast, salt and flour. Pour in the lukewarm water mixed with milk and a splash of oil. Knead in a stand mixer into a smooth, non-sticky dough, then leave it to rise for an hour under a tea towel in a warm spot.
Filling
Finely dice the onion. Cut the streaky bacon into slightly larger cubes. Drain the cabbage well in a colander. If you'd like a milder, less sour flavour, rinse the cabbage under water first and then drain it.
Frying and cooling
Heat some oil in a large pan and fry the onion and bacon until crisp. Add the sauerkraut, stir well, then tip everything back into the colander to let any excess fat drain off. Leave the filling to cool completely.
Assembling the strudel
Roll out the risen dough into a flat sheet. Spread the now-cooled filling evenly over it, then roll up tightly into a strudel and place it in a baking dish lined with baking paper.
Topping and baking
Brush the strudel with egg white and sprinkle with caraway seeds. Bake in an oven preheated to 180°C for 35 minutes, until golden brown. Let it cool slightly before serving – it's delicious warm or cold.