Bacon Sauerkraut Strudel
For the dough, sift flour into a bowl and knead with oil, 1 teaspoon salt and about 125 ml (approximately 1/2 cup) water to form a solid, smooth dough. Shape dough into a ball, brush with oil and refrigerate about 1 hour.
For the filling, rinse and quarter cabbage, remove core and slice finely. Peel onion and chop finely. Cut bacon into small cubes and fry. Add onions to bacon and fry until onions are translucent. Add cabbage to pan, season with caraway, salt and pepper and fry about 5 minutes, stirring constantly. Pour 125 ml (approximatley 1/2 cup) water into filling mixture and bring to a boil, then reduce heat and simmer about 20 minutes. Stir sour cream into filling mixture.
Preheat oven to 200°C (approximately 400°F).
Thinly roll out dough into a rectangle on a kitchen towel sprinkled with flour. Spread dough with soft butter. Spread filling mixture on lower two-thirds of the dough and fold sides over to cover filling. Using the kitchen towel, roll up dough from the bottom into a strudel. Brush strudel with butter and bake until golden brown, about 40 minutes. Cut strudel into slices to serve.