Tyrolean Bacon and Herb Strudel

Rating: 3.74 / 5.00 (351 Votes)

Total time: 1 hour

Servings: 6.0 (servings)

For the dough:

For the filling:

In addition:


For the Tyrolean Speck-Kraut-Strudel, first sift the flour onto the work surface and form a well. Add oil or butter, salt and lukewarm water. Use only enough water to knead an elastic and smooth dough. Divide the dough in half and form into balls. Let rest under a warmed bowl for about 30 minutes.

For the filling, wash the white cabbage, remove the stalk and coarse ribs, cut into quarters and chop very finely or, preferably, slice. Remove the stalk and the coarse ribs from the white cabbage. Peel and finely dice the onions.

Heat butter, lightly fry onions and finely diced bacon in it. Mix in white cabbage and season with sugar, salt, pepper and crushed caraway seeds. Add a little water if necessary. Cover and steam on low heat for a quarter of an hour, then leave to cool.

Preheat the oven to 200 °C. Roll out the two portions of strudel dough very thinly. Spread out on a floured kitchen towel and spread the white cabbage on top. Fold in the sides of the strudel dough, then roll up the two strudels with the help of the kitchen towel and place them on a baking tray lined with baking paper. Finally, brush the Tyrolean bacon and cabbage strudel with melted butter and bake at 200 °C for about 30 minutes.

Related Recipes: