Cabbage-lingonberry struuli

Cabbage-lingonberry struuli

Category: Culinary recipes

Kitchen: german

Ingredients
egg	1 PC.
salt	0.5 tsp
water	100 ml.
olive oil, sunflower oil	50 ml.
flour	250-300 gr.
dry yeast, or 20 gr. fresh	1 tsp
frozen lingonberry	0.5 tbsp. (250 ml.)
butter for frying cabbage	100 g
onion	1 medium onion
sauerkraut or fresh	handful, gram 200-300

Cooking method

• Also, the dough is used in 2 more variations:
• 1) without yeast, the dough turns out like dumplings, only softer due to butter (see the recipe for struuli: potato-mushroom).
• 2) or kefir is used instead of water, the dough is softer (see the recipe for struuli: curd and berry).
• In my recipe, the dough is fluffy due to the yeast.
• 
• I recommend trying all the options, our family likes everything (:
• So, knead the dough: break an egg into a bowl, add salt, beat slightly, pour in water, olive oil, stir, add yeast, half flour. Pour the second part of the flour on the table and put the kneaded dough on it to knead an even elastic "bun". Leave for 10 minutes to "rest".
• At this time, we will prepare the filling:
• Fry the onion cut into half rings until golden brown, add sauerkraut or fresh cabbage chopped into strips, lingonberries, simmer for 10 minutes over medium heat.
• 
• Then roll out the dough into a layer no thicker than 0.3 cm, lay out the filling, roll it up and cut it across into pieces - "struts".
• You can cook them either in a double boiler, or in a frying pan, cauldron, or multicooker ..
• If in a double boiler, then this: place the struts 1 cm apart, so that they do not stick together, you can grease them with oil, cook for 30 minutes.
• 
• Or cook in a slow cooker, a deep frying pan., Having previously greased them with butter (butter, sunflower), put them also 1 cm apart and pour boiled water half the height of the strule, cook for 20 minutes, until the dough is ready.
• Serve ready-made struul with Bavarian mustard and Frankfurt sauce (see my recipes)
• 
• Guten Appetit! (:

Note

Strudl is an established name for German cut rolls with various fillings .. In the dialect of Russian Germans, they sound like "strudl", my grandmother and German grandmother called them Strudl, in Germany they are called that way, including in the menu of cafes and restaurants. The Germans also call such delicacies "Schmankerl" - relish!
I present to your attention, those that were once prepared for me as a child by my grandmother ...