Sauerkraut Strudel with Carrot Yogurt

Make cabbage and Kassler with wine and the spices 40 min. Cut out the meat and cut into 1 cm cubes. After cooling, squeeze the cabbage and mix it with carrot cubes, meat, egg yolk and fresh cream.

Prepare the dough ingredients to a homogeneous dough. Brush with oil and relax covered with foil in a warm place for about 20 minutes.

Turn out the dough on a firm dish and brush with melted butter. Sprinkle breadcrumbs on the lower third and put the filling on top. Wrap the dough with a cloth and place it on a baking tray with the end facing down. Bake in a convection oven at 180 °C for 20 minutes.

For the carrot yogurt, finely grate the carrot and mix with the yogurt. Season with salt and pepper and acid.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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