This winter dish is similar to Alsace’s famed choucroute garnie, in which a sturdy base of sauerkraut simmers with various fresh and smoked pork cuts and other garnishes. Traditional recipes call for a mix of sausages, ham, and bacon. Make a simpler version with just pork shoulder steak and smoked kielbasa, or use another cut and another sausage, if you like. Simmer the cabbage and meats for just under an hour, sprinkle with chopped parsley, and bring the pot to the table for a hearty family meal.
A savory strudel the following day uses the sauerkraut, pork, and sausage. Stack sheets of buttered phyllo on the counter, layer with fillings, and roll up like a burrito. The prep is quite streamlined once the pot of pork is ready. Logs of crisp strudel emerge golden, crisp, and very appealing, nice enough for guests, or keep them in the family.