Sauerkraut strudel

  • 300 g sauerkraut
  • 1 onion
  • 1–2 tbsp cane syrup
  • 1 dl stock
  • About 3 dl semi-sweet red wine
  • 2 dl pickled mushrooms (milk-caps are the best)
  • 3–4 tbsp sour cream
  • Your favourite herb salt
  • 0.5 kg puff pastry
  • 1 egg
Drain the sauerkraut (if it is very sour and salty, you can rinse it first). Put the sauerkraut with the chopped onion, cane syrup and stock into a pan to simmer. Add some wine but not all of it at once (add it in parts, as in making risotto). Simmer for about 1 hour until the sauerkraut is soft. Set it aside to cool. Meanwhile chop the mushrooms quite coarsely (pickled mushrooms have to be soaked first) and combine them with the drained sauerkraut, sour cream and herb salt. Roll the pastry a bit thinner (the amount given in this recipe will yield two good-sized strudels). You may cut some strips, flowers or other shapes from the edge of the dough to decorate the strudels. Place the sauerkraut mixture on the dough and roll it up. Brush the roll with a beaten egg and bake in the oven at 200 °C for about 30 minutes, until the strudel is nicely browned and crisp. It tastes best while still warm.