Kale strudel with mustard cream

Ingredients

Directions

1. 1

   Sort the kale, wash and drain. Blanch in portions in boiling salted water for 2-3 minutes. Quench, drain and allow to cool slightly. Peel and chop onions. Coarsely chop the kale.

2. 2

   Heat 2 tablespoons of lard in a saucepan. Brown the onions in it. Add kale. Pour in about 200 ml water. Pierce the ends of the mead several times with a fork and add. Bring to the boil, cover and stew for about 45 minutes.

3. 3

   Cover the potatoes with their skins and cook for about 20 minutes. Let the strudel dough rest for 10 minutes at room temperature. Drain potatoes, quench and peel. Remove the sausage from the kale. Season cabbage with salt, pepper, sugar and 1 tsp. mustard.

4. 4

   Drain very well, press out lightly if necessary. Cut potatoes and sausage into cubes and mix into the cabbage.

5. 5

   Melt 50 g of lard. Spread a damp tea towel on the work surface, place a dry cloth on top. Unfold 2 dough sheets. Place 1 sheet on the cloths, spread a thin layer of lard on top.

6. 6

   Place the 2nd sheet crosswise on top (so that a cross shape is created), also spread with lard. Place the 3rd sheet lengthwise again, the 4th crosswise on top. Coat each with lard.

7. 7

   Sprinkle the dough with breadcrumbs. Spread the kale mixture on top, leaving a rim of about 2 cm all around. Place the side edges of the dough over the cabbage. Roll up firmly from the bottom side using the cloths.

8. 8

   Place diagonally on a baking tray lined with baking paper. Coat with the rest of the lard. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 30 minutes. Mix the sour cream with the rest of the mustard.

9. 9

   Season to taste with salt and pepper. Serve with the strudel. drink tip: tart pilsner and corn.