Name: German Krautstrudel Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Cuisine: German
Ingredients: 8 – 10 sheets frozen phyllo dough, thawed; 3 tablespoons olive oil; 6 slices bacon, diced (or Canadian bacon, diced); 1 large yellow onion, chopped; 1/2 red bell pepper, finely diced; 1 small head green cabbage, cored and shredded; 1/2 teaspoon salt; 1 teaspoon caraway seeds, plus more for topping; Freshly ground black pepper, to taste

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Introduction

German Krautstrudel is a savory pastry filled with tender cabbage, bacon, and aromatic spices wrapped in crisp phyllo dough. This comforting dish blends smoky and tangy flavors, perfect as a hearty appetizer or main course. Its flaky texture and rich filling make it a delightful treat for any occasion.

A white plate holds a thick slice of golden-brown pastry with a flaky texture, revealing a dense filling made of creamy white and light pink pieces, likely cheese and ham, mixed with small chunks of potatoes inside. Next to the slice is a dollop of white creamy sauce with green herb bits and a sprig of fresh dill placed on top. In the background, on a wooden board, there is the rest of the rolled pastry with a browned top sprinkled with black pepper and decorated with a small green herb sprig. Behind it, a white bowl with colorful patterns holds some shredded orange and green vegetables with a small white dollop on top. The setting is on a white marbled surface with a simple and clean look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 – 10 sheets frozen phyllo dough, thawed
3 tablespoons olive oil
6 slices bacon, diced (or Canadian bacon, diced)
1 large yellow onion, chopped
1/2 red pepper, diced finely
1 small head green cabbage, cored and shredded
1/2 teaspoon salt
1 teaspoon caraway seeds, plus more for topping
Freshly ground black pepper

Instructions

Step 1: Thaw the phyllo dough according to package instructions, typically overnight in the refrigerator or for a few hours at room temperature. Keep it wrapped until ready to use.
Step 2: Prepare the filling by heating a large skillet over medium heat. Cook the diced bacon, chopped onion, and diced red pepper until the onion is translucent and the bacon is cooked, about 3–4 minutes.
Step 3: Add the shredded cabbage to the skillet and cook for another 10 minutes, stirring occasionally, until the cabbage softens. Stir in caraway seeds, salt, and freshly ground black pepper. Remove from heat and set aside.
Step 4: Preheat the oven to 400°F (200°C).
Step 5: Lay a sheet of parchment paper on your work surface that will fit a baking sheet. Brush a small amount of olive oil onto the parchment paper to prevent sticking.
Step 6: Unroll 4 to 5 sheets of phyllo dough onto the oiled parchment paper. Working quickly, brush olive oil over the top layer of the phyllo.
Step 7: Spread half of the cabbage filling over one-quarter of the phyllo dough along the bottom short edge, leaving about a 1½-inch border around the edges.
Step 8: Gently fold the sides of the dough over the filling, then fold the bottom edge. Roll the dough tightly into a cylinder shape, tucking in the edges. Place the roll seam-side down on the parchment.
Step 9: Brush the top of the roll generously with olive oil. Sprinkle with caraway seeds and freshly ground black pepper.
Step 10: Repeat the rolling process with the remaining phyllo sheets and filling to make a second roll.
Step 11: Transfer the rolls on the parchment to a baking sheet, then bake for about 15 minutes or until the dough is golden brown and flaky.
Step 12: Remove from the oven and let the strudel rest for 5 to 10 minutes. Slice into 2-inch pieces using a serrated knife and serve warm.

Tips & Variations

For a vegetarian version, omit the bacon and sauté the onion and pepper in olive oil until caramelized before adding the cabbage.
Try adding a pinch of smoked paprika or nutmeg to the cabbage filling for extra warmth and depth.
If phyllo dough is hard to work with, keep it covered with a damp towel while assembling to prevent drying out.
Serve with a dollop of sour cream or a tangy mustard sauce to complement the savory filling.

Storage

Store leftover krautstrudel in an airtight container in the refrigerator for up to 3 days. Reheat in a moderate oven (about 350°F/175°C) to restore crispiness, or warm gently in a microwave if preferred. For longer storage, you can freeze the unbaked rolls wrapped tightly; thaw overnight in the fridge and bake as directed.

How to Serve

A slice of golden-brown baked pastry with thin, flaky layers on the outside holds a creamy filling made of light beige shredded ingredients mixed with small pink pieces, all tightly packed inside. The top crust has a slight shine and is speckled with black seeds or seasoning. The slice sits on a white plate beside a dollop of white sauce with green herb bits, garnished with a small sprig of fresh dill. In the background, the rest of the rolled pastry is placed on a wooden board, decorated with green herbs, and a white bowl with colorful patterns sits blurred behind it, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cabbage instead of frozen?

This recipe calls for fresh cabbage, shredded and cooked down. Avoid frozen cabbage, as it tends to be too soft and watery for the filling.

What if I don’t have caraway seeds?

If you don’t have caraway seeds, you can substitute with fennel seeds or cumin seeds, though the flavor will be slightly different. Omit if you prefer, but caraway adds a classic touch to this dish.