Sauerkraut-pork loin strudel - Recipe from South Tyrol
Sauerkraut was once the most important source of vitamins on mountain farms in the bleak winter and therefore an important ingredient in the kitchen.
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Cooking tools:
- Rolling pin
- Pastry brush
- Fine-mesh sieve
- Mixing bowl
- Plastic wrap
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Stove
- Spoon
- Wooden spoon
- Fork
- Pot
Ingredients
- sauerkraut
- bay leaves
- juniper berries
- chopped onion
- chopped garlic
- a little butter
- caraway seeds
- smoked pork loin
- 200 g curd cheese (Topfen)
- 200 g butter
- 200 g wheat flour
- a little salt
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