Ingredients

• half Savoy cabbage
• 200 g of flour
• 1 teaspoon of salt
• 25 g of soft butter
• 100 g of room temperature water
• 2 sausages
• 200 g of very firm melting cheese
• 250 g of ricotta
• 2 egg
• 1 teaspoon of salt
• 2 g of Cream of tartar
• 10 g of milk

Preparation

• Get half Savoy cabbage (pretty much all types of cabbage will work), clean it and chop it small. About 500 g cleaned
• Add olive oil in a pan and put the cabbage inside, salt it, and cook it at medium temperature for 25 mins covered, stirring from time to time
• Add 200 g of flour with a 1 teaspoon of salt and 25 g of soft butter; mix to dissolve the butter
• Add 100 g of room temperature water and mix in a bowl for 3 minutes
• Get all the flour from the bowl, put the dough on a surface, and work it for 3 minutes more; it should be smooth
• Cover it and let it rest for half an hour (it will not rise; there is no yeast)
• Boil 2 sausages for 10 minutes, let them cool, and then remove the skin
• Chop 200 g of very firm melting cheese, like dry mozzarella or scamorza, in small cubes
• In a bowl mix the cooked and cold cabbage with 250 g of ricotta and the cheese
• Separate the yolks and the whites of 2 eggs, put one yolk into the cabbage, mix and reserve the other yolk
• Add 1 teaspoon of salt (I used flavored salt with sage and rosemary) and black pepper. Mix well
• Add a 2 g of Cream of tartar to the egg whites (can be omitted) and beat them to very stiff peaks
• Add the egg whites in the cabbage mix and mix again gently to incorporate the whites
• Get the rested dough and place it on your work surface with a bit of flour
• Roll it as a rectangle, 2 mm thick
• Place the cabbage mix in the center; it should be 1/3 of the width, leaving 5 cm from the short ends
• Add the sausages on top of the filling
• Cut with a pastry wheel on the side of the filling going to the outside; do not cut the bottom and top of the dough
• Use the bottom and top of the dough to roll around the filling
• Then cross the cut stripes over the filling in a crisscross pattern
• Add 10 g of milk to the reserved egg yolk and mix; brush the surface of the strudel with the egg wash
• Preheat your oven at 180 °C and cook the strudel for 25 minutes; let it rest for 15 minutes
• Cut the strudel and serve

Video