The savory cabbage and sausage strudel is a very simple autumn-winter single dish, made with homemade simple dough.
A very tasty and quick-to-prepare filling of cabbage, sausages, raisins, and diced cheese.
A truly flavorful savory rustic dish with cabbage and sausages, where the saltiness of the sausages perfectly complements the sweetness of the cabbage, which gives its best after the first frosts.
If you like cabbage, below you will find other delicious recipes, and then, as always, let’s find out right after the photo how to prepare this savory cabbage and sausage strudel!!
- Difficulty: Easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Savory Cabbage and Sausage Strudel
- 2 cups all-purpose flour
- 2 tbsp extra virgin olive oil
- 100 ml water
- 1 pinch salt
- 1.3 lbs savoy cabbage
- 0.7 lbs sausages
- 1 onion
- 1 oz raisins
- 1 oz grated parmesan cheese
- 3.5 oz latteria cheese (or Asiago)
- 2 pinches salt
- to taste black pepper
Preparation of Savory Cabbage and Sausage Strudel
To prepare the savory cabbage and sausage strudel, first make the simple dough.
Place the sifted flour in a bowl, preferably glass, add a pinch of salt and the oil, and start working with your hands.
Gradually add the water on the edge of the bowl and continue to knead with your hands until you have a firm dough.
Turn the dough onto the work surface and knead vigorously (you might not need all the water).
You should obtain a smooth and compact ball, quite shiny, put it back in the bowl, and cover with plastic wrap.
Let it rest for at least 30 minutes at room temperature.
In the meantime, while the dough is resting, prepare the filling by chopping the onion and crumbling the sausages.
In a large pan that can also hold the cabbage, stew the onion together with the sausages for 3 or 4 minutes.
Slice the cabbage into thin strips and soak the raisins.
Add the cabbage to the sausages, salt and pepper, and cook over low heat in a covered pan for at least 15 minutes, adding a little hot water as needed.
When almost cooked, squeeze the raisins and add them to the pan with the filling, stirring to combine.
Turn off the heat and let everything cool slightly.
Meanwhile, as the filling cools, take the simple dough from the refrigerator and roll it out between 2 sheets of parchment paper, trying to give it a rectangular shape.
Preheat the oven to 350°F (180°C) in static mode.
Once the filling has cooled, add the grated parmesan cheese and the latteria cheese (or Asiago, or if you prefer, diced caciotta cheese).
Mix well and spread the filling over the rectangle of simple dough, leaving the edges free.
Roll up the savory cabbage and sausage strudel starting from the long side, seal the ends, and make sure the seam is underneath.
Transfer the roll to a baking sheet lined with parchment paper and bake.
Bake the cabbage and sausage roll in the middle rack of the oven, brushing it with a little milk or oil.
The indicative cooking time is 35 minutes, but since each oven is different, check the browning of the strudel; once it’s golden and crispy on the surface, remove from oven.
Serve it sliced.
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How to Store the Savory Cabbage and Sausage Strudel
You can store it in the refrigerator for 2 days, well sealed in an airtight container, either whole or sliced.
Other Recipes
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