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German Krautstrudel is a delightfully easy savory cabbage roll, perfect for the season. With soft sauteed strands of cabbage, the smoky flavor of bacon, and a savory crunch of caraway seeds; all wrapped in a delicate, flaky crust.
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It’s a treat friends and family will love.
Krautstrudel is simply a cabbage strudel.
When one thinks of strudel, apple strudel often comes to mind. Definitely a must for apple season.
Yet a Krautstrudel, or cabbage strudel, should also be a must. Distinctly different, savory, and so easy, it’s a dish you won’t want to miss this season.
This is a new favorite in our house. And I can thank my niece, Maria, for enlighting me.
She is living with her husband in the Black Forest region of Germany, teaching art. And fully immersed in the culture, cooking her way through German cookbooks, hiking, and traveling throughout the region.
A few weeks ago, she sent me some photos of a Krautstrudel she was making in her German kitchen from Luisa Weiss’ cookbook, Classic German Baking.
And I was hooked.
She made her own strudel dough, which looks amazing.
It wasn’t but a couple of days before I had to make my own.
And it was as good as it looked!
I simplified the recipe to fit a busy lifestyle.
Specific ingredient measurements are in the recipe card below but here is a brief summary of the ingredients you’ll need:
- Frozen phyllo dough, thawed
- Olive oil
- Cooked bacon (you can also use diced Canadian bacon)
- Large yellow onion, chopped
- Red pepper, diced finely
- Green cabbage, cored and shredded (readers have also enjoyed using sauerkraut instead of fresh cabbage)
- Seasoning: salt, pepper and caraway seeds
Krautstrudel Ingredient Notes
Cabbage: Although I prefer to use a small head of shredded fresh cabbage, if time is a factor, try using a store-bought bag of coleslaw. Or, if you’re a sauerkraut fan, you can substitute that for the fresh cabbage too.
Dough Options for Kraustrudel
But if you wanted to make your own strudel dough, it’s a simple process that yields delicious results.
Strudel Dough Recipe
- 1-1/4 cups all-purpose flour
- pinch of salt
- 3 tablespoons vegetable oil
- 1/3 cup cold water
Combine the flour and salt in a small bowl. Add the oil and mix into the flour. Slowly add the water, using a fork or your fingers to stir. Continue to work the dough until it comes together. Transfer to a floured work surface and knead for 10 minutes. Let rest for about 30 minutes. Roll out the dough until it measures 10 by 13 inches. Then begin carefully stretching, with patience and using a towel, until the dough measures about 16 by 24 inches.
We chose to use phyllo dough as it most similarly resembles a homemade strudel dough. And is store-bought ready and convenient. If using frozen phyllo dough, be sure to thaw it ahead of time, following package instructions.
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- 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 + more for the top
- freshly ground black pepper
- Follow package instructions to thaw phyllo dough. Usually overnight in the refrigerator or a couple of hours on the counter. Do not unwrap the phyllo until the filling is ready.
- To make the filling: In a large skillet over medium heat, cook chopped bacon, onion and red pepper. Saute until the onion is translucent and the bacon is cooked; 3-4 minutes. Then add the shredded cabbage and continue to cook for another 10 minutes, or until the cabbage is soft. Add the caraway seeds and season with salt and black pepper. Turn off the heat and set aside.
- Preheat the oven to 400 degrees F.
- Place a sheet of parchment paper on a work surface that will ultimately fit onto a baking sheet. It's easier to transfer the cabbage roll to the baking sheet when it's already on parchment. Brush a small amount of olive oil directly onto the parchment paper.
- Unroll 4-5 sheets of thawed phyllo dough onto the coated parchment paper. Working quickly, brush olive oil on the top layer of phyllo. Then spread half of the cabbage mixture over one-quarter of the dough along the bottom short side edge, leaving a 1-1/2 inch border around the lower edges. Gently fold the sides of the dough over the filling, followed by the bottom edge of the dough. Working carefully, begin to tightly roll the dough into a cylinder shape, tucking the side edges in as you roll. Ending with the seam side down. Brush the top liberally with olive oil and sprinkle with caraway seeds and black pepper.
- Repeat with the second roll.
- Bake for 15 minutes or until the dough is flaky and browned. Remove from the oven and let sit for 5 to 10 minutes. Using a serrated knife, slice into 2-inch pieces. Serve immediately.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 137Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 6mgSodium: 301mgCarbohydrates: 15gFiber: 1gSugar: 1gProtein: 4g