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German Krautstrudel Recipe

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★★★★★

4.7 from 88 reviews

German Krautstrudel is a savory pastry featuring a crispy, flaky phyllo dough filled with a flavorful mixture of sautéed cabbage, bacon, onions, and caraway seeds. This traditional dish offers a delightful balance of textures and tastes, perfect as a hearty appetizer or comforting main.

Ingredients

Scale

Phyllo Dough

  • 8 – 10 sheets frozen phyllo dough, thawed
  • 3 tablespoons olive oil

Filling

  • 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

Instructions

  1. Thaw the phyllo dough. Follow package instructions to thaw phyllo dough, preferably overnight in the refrigerator or for a couple of hours at room temperature. Do not unwrap until you are ready to prepare the filling.
  2. Prepare the filling. In a large skillet over medium heat, cook the diced bacon, chopped onion, and red bell pepper together. Sauté until the onions become translucent and the bacon is fully cooked, about 3-4 minutes. Add the shredded cabbage to the skillet and cook for an additional 10 minutes, or until the cabbage softens. Stir in the caraway seeds, salt, and freshly ground black pepper. Remove from heat and set aside.
  3. Preheat the oven. Set the oven temperature to 400°F (205°C) to prepare for baking the strudel.
  4. Prepare the phyllo layers. Place a sheet of parchment paper on a work surface which will fit onto a baking sheet for easy transfer later. Lightly brush the parchment with olive oil to prevent sticking.
  5. Assemble the strudel. Unroll 4-5 sheets of thawed phyllo dough onto the prepared parchment paper. Quickly brush olive oil over the top layer of phyllo. Spread half of the cabbage mixture evenly over one-quarter of the dough along the bottom short edge, leaving about a 1½-inch border on the sides and bottom.
  6. Roll the strudel. Fold the sides of the dough over the filling, then fold the bottom edge up. Carefully roll the dough into a tight cylinder, tucking in the edges as you go to seal the filling inside, ending with the seam side down on the parchment.
  7. Finish and bake. Brush the top of the rolled strudel liberally with olive oil, then sprinkle with extra caraway seeds and black pepper. Repeat the rolling process with the second half of the filling and remaining phyllo sheets.
  8. Bake the strudel. Place the parchment paper with the strudels on a baking sheet. Bake in the preheated oven for 15 minutes or until the phyllo dough is golden brown and crisp.
  9. Rest and serve. Remove strudels from the oven and let them cool on the baking sheet for 5 to 10 minutes. Slice with a serrated knife into 2-inch pieces and serve warm immediately.

Notes

  • Handle phyllo dough gently, keeping the sheets covered with a damp cloth while working to prevent drying.
  • Substitute bacon with turkey bacon or omit for a vegetarian version.
  • Caraway seeds give authentic flavor but can be adjusted to taste.
  • Serve with sour cream or mustard for extra tang.
  • Leftovers can be stored covered in the refrigerator for up to 2 days and reheated gently in the oven.

Keywords: German Krautstrudel, cabbage strudel, phyllo pastry, savory strudel, German cuisine, cabbage bacon recipe

Find it online: https://dailysimplerecipe.com/german-krautstrudel-recipe/