German Krautstrudel: Easy Cabbage Strudel Recipe
German Krautstrudel is an easy savory cabbage strudel filled with tender sautéed cabbage, smoky bacon, onion, and caraway seeds, all wrapped in delicate, flaky phyllo dough. This quicker version is ready in about 30 minutes and is especially delicious for fall and Oktoberfest season.
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What Is Krautstrudel?
Krautstrudel is a savory cabbage strudel made with cooked cabbage wrapped in thin strudel dough. While apple strudel may be the version that first comes to mind, savory strudels are every bit as delicious.
This recipe has a special story, too.
It first came to me through my niece, Maria, who was living with her husband in the Black Forest region of Germany and teaching art. Immersed in German life and culture, she was cooking her way through German cookbooks, hiking, and traveling throughout the region.
While she was there, Maria sent me photos of a Krautstrudel she was making in her German kitchen from Luisa Weiss's cookbook, Classic German Baking.
And I was hooked.
Maria made her own strudel dough, which looked amazing. I soon had to make it for myself, and it was every bit as delicious as it looked.
For my version, I simplified the process for a busy kitchen by using store-bought phyllo dough. You still get those crisp, flaky layers wrapped around the savory cabbage filling, but with much quicker preparation.
Krautstrudel Ingredients
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
Fresh Cabbage or Sauerkraut for Krautstrudel?
I prefer fresh green cabbage in this recipe, shredded and sautéed until tender. For an easy shortcut, a bag of prepared coleslaw mix also works well and saves a little prep time.
If you're a sauerkraut fan, you can use it instead of the fresh cabbage. Readers have made and enjoyed the recipe that way, too. Be sure to drain it well before adding it to the filling.
Dough Options for Krautstrudel
You have two good options for the strudel dough: make a traditional-style dough from scratch or use store-bought phyllo for a quicker version.
Homemade Strudel Dough Recpe
If you'd like to make the dough from scratch, this simple strudel dough produces delicious results.
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 3 tablespoons vegetable oil
- ⅓ 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.
My strudel dough recipe is scaled to make one medium-sized strudel rather than the larger yield of a traditional batch.
Phyllo Dough
Store-bought phyllo dough is my shortcut for this Krautstrudel. Its paper-thin layers bake beautifully crisp and flaky while making the recipe much faster to prepare.
If using frozen phyllo dough, thaw it according to the package directions before beginning the recipe. Keep unused sheets covered while you work so they don't dry out.
Serving Krautstrudel for Oktoberfest Season
Warm, flaky Krautstrudel makes a delicious addition to a German-inspired fall meal and is especially fun to serve during Oktoberfest season.
Serve it as an appetizer, a light meal, or as part of a larger German menu. If you're planning an Oktoberfest gathering, find more ideas in my Easy Oktoberfest German Recipes, or pair it with Sheet Pan German Bratwurst, Potatoes and Cabbage or Chicken Schnitzel for a hearty seasonal meal.
German Krautstrudel Recipe
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
- ½ red bell pepper diced finely
- 1 small green cabbage cored and shredded
- ½ teaspoon salt
- 1 teaspoon caraway seeds plus more for the top
- freshly ground black pepper
Instructions
- Thaw the phyllo dough according to package directions. Keep it wrapped until the filling is ready.
- To make the filling, heat a large skillet over medium heat. Add the bacon, onion, and red bell pepper and sauté until the onion is translucent and the bacon is cooked, 3-4 minutes. Add the shredded cabbage and cook for another 10 minutes, or until tender. Stir in the caraway seeds and season with salt and black pepper. Remove from the heat and let the filling cool slightly while you prepare the phyllo.
- Preheat the oven to 400℉.
- Place a sheet of parchment paper on a work surface; you'll use it to transfer the finished strudel to the baking sheet. Lightly brush the parchment with olive oil.
- Unroll 4-5 sheets of thawed phyllo onto the prepared parchment. Working quickly, brush the top sheet lightly with olive oil. Spread half of the cabbage filling across the lower quarter of the dough along one short edge, leaving about a 1½-inch border.
- Fold the sides of the phyllo over the filling, followed by the bottom edge. Carefully roll the dough into a snug cylinder, tucking in the sides as you roll. Place seam-side down. Brush the top generously with olive oil and sprinkle with additional caraway seeds and black pepper.
- Repeat with the remaining phyllo and filling to make the second strudel.
- Bake for about 15 minutes, or until the phyllo is crisp, flaky, and golden brown. Let rest for 5-10 minutes before slicing with a serrated knife into 2-inch pieces. Serve warm.
Notes
- Cabbage: I prefer fresh green cabbage, but a bag of prepared coleslaw mix is an easy shortcut. Sauerkraut can also be substituted; drain it well before using.
- Bacon: Diced Canadian bacon can be substituted for regular bacon.
- Phyllo dough: Keep unused phyllo sheets covered while assembling the strudels so they don't dry out.
- Yield: This recipe makes 2 medium strudels. Slice into approximately 2-inch pieces for serving.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More German Recipes
- Easy Oktoberfest German Recipes
- Easy Homemade Soft Pretzels (Brezeln)
- Grilled Sausages with Sauerkraut
- Traditional German Christmas Food
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This sounds amazing and versatile. I might add a small amount of apple cider vinegar and brown sugar to the cabbage when cooking. My mom always did this with cabbage to take the bite out of the taste.
Hi Diane! It's always a favorite at our house! My grandmother always added a splash of cider vinegar and brown sugar (or sugar) to her cabbage for the same reason-- it was also my grandfather's preference. That method also works well. Hope you enjoy it!
I made this as written until I got to the phyllo dough .It was crap so I mixed in a pack of rice.It was awesome.
Hi Timothy, phyllo dough can be tricky to work with sometimes. Puff pastry is a good alternative and easy to work with too. I'm glad you enjoyed it though!
How many people would this serve? What size piece?
Hi Nicole— I like to plan 6-8 slices per roll, depending on how thick the rolls are.
when you say a "small " cabbage, I am not sure exactly what that means. 5 cups cabbage chopped ? a 1 lb cabbage ? it would help to have weight. just saying....
When I shred a small cabbage weighing about 1.5 to 2 pounds, it usually yields about 7 to 8 cups.
what do you serve it with?
Hi Donna, Krautstrudel goes with so many different dishes. For Christmas, it's nice with a German goose, or a schnitzel. Potatoes and roasted vegetables are delicious sides that pair well with this dish. Think of it as a side dish to serve alongside anything you like!
We just made this dish. It was so good, absolutely phenomenal. This recipe is definitely a keeper!
Has anyone added cheese? I was thinking Swiss?
Hi Sis! I've not added cheese to Kraustrudel-- but it sounds amazing. I'd never thought of that. If you try it-- please let me know how it turns out! I think Swiss sounds like a great choice, but maybe also Mozzarella or Gruyere too?
I used smoked Gruyere....amazing.
That is a delicious choice!
I'm wondering if I could do this with my leftover pork & sauerkraut? Just chop up the pork, add some onions, roll it up in pastry & bake?
Hi Ann! You can absolutely make this with leftover pork and sauerkraut. Just mince it finely, roll it in pastry, and bake! Love to hear how it turns out!