140 g wheat flour
1 tsp white wine vinegar
1 pinch of salt
50 ml warm water
1 tbsp sunflower oil
3 tbsp melted butter
2 tbsp lard
500 g sauerkraut
1 tsp cumin
2 bay leaves
300 g mixed mince (beef and pork)
Flour, egg, vinegar, salt and water knead into a smooth dough, which should not stick to hands. If necessary, add a little more flour. Place it in a bowl and coat with sunflower oil, then cover with a towel and leave for 1 hour.
Chop onion finely. In a pan melt 1 tbsp of lard and fry the half of chopped onion. Add sauerkraut, cumin and bay leaf. Simmer over medium heat for about 15-20 minutes, stirring constantly. Season with salt and pepper.
In another pan melt 1 tbsp of lard and fry the remaining onion and mince until cooked. Then salt and pepper.
Heat oven to 200 °C. Sprinkle working surface with flour and roll the dough on it. Sprinkle kitchen towel with flour, shift the rolled dough and stretch the edges of towels to make it even thinner. If the dough was prepared right, it is flexible and can easily be stretched.
Coat the dough with butter. On 2/3 of its lay sauerkraut and minced meat. Close stuffing at the edges (left and right), and then roll in strudel with a towel. Coat with butter.
Bake the strudel for about 30 minutes until tender.