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
- Lemon Easter Lamb Cake (German Osterlamm)
- Christmas Market Food Ideas to Make at Home
- Easy Oktoberfest German Recipes
- Easy Homemade Soft Pretzels (Brezeln)
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This is delicious. I used cabbage but like the zang of sauerkraut so I added a little apple cider vinegar and some chopped jalapenos with a little of their juice. So good. And I am glad I read about freezing one. I would not have thought about doing that and had a lot go to waste. Now we're having one with dinner and one another time. Thanks for a super creative and tasty recipe!
This is delicious. I used cabbage but like the zang of sauerkraut so I added a little apple cider vinegar and some chopped jalapenos with a little of their juice. So good. And I am glad I read about freezing one. I would not have thought about doing that and had a lot go to waste. Now we're having one with dinner and one another time. Thanks for a super creative and tasty recipe!
I’m SO happy you love it as much as we do! Your additions sound delicious!!
In one of your pics, there looks like a red sauce is drizzled over the baked strudel. No mention of a sauce but love the idea, insight into what it is?
Hi Lesley! That sauce does look good! That was the Krautstrudel my niece in Germany made. I'll text her to see if she remembers what she used!
Hi Lesley, we had a ZOOM Christmas call today with the family. My niece said they drizzled a red chili sauce over the krautstrudel. They loved it!
I really loved this and it was very easy to make. Since I live alone I assembled the second one, wrapped it in parchment, put it in a freezer bag and froze it for later. I will be making this again with saurequart. I like the tang.
I really loved this and it was very easy to make. Since I live alone I assembled the second one, wrapped it in parchment, put it in a freezer bag and froze it for later. I will be making this again with saurequart. I like the tang.
When our son is away at college, I often will do the very same thing. It's so fun to have one ready to go! Plus, sauerkraut brings a ton of flavor!
My husband HATES cabbage AND caraway seeds! Personally, I *need* these things, so I am going to make it, but maybe in smaller rolls - possibly 4 instead of 2. If I do, I will have to freeze the extra. When freezing, should it be done before baking or after? Thanks!
Oh dear! I have a cabbage hater in my family too. I would omit the caraway seeds and sometimes cabbage haters love the pastry enough to make up for the cabbage :)! Try adding a couple slices of crumbled bacon and perhaps swap the phyllo dough with puff pastry.
Hello, phyllo tends to be difficult to work with....wondering if this could be made with puff pastry sheets instead? thoughts
It can definitely be made with puff pastry. The dough will have a different texture but will be much easier to handle.
Gonna try with puff pastry + add sausage
Yum!! Hope you enjoy!!
I had two of these rolls in the freezer. I baked one tonight, such a nice change of menu for being stuck at home. Thank You!!
I would love to make this for Christmas. Can it be prepped a day before
Hi Liz!
I've not made this ahead of time but from my experience with phyllo dough and from what I've studied, it should be fine. Be sure the filling has cooled completely before assembling the krautstrudel. My only hesitation is whether the cooked cabbage would accumulate moisture. You don't want it to be soggy. Be sure to wrap it tightly in plastic wrap before storing in the refrigerator. Here is a great resource on phyllo dough tips: https://www.foodandhome.co.za/recipes/simple-tips-with-phyllo-pastry
I made this last winter and it was delicious, especially the taste of the caraway. I will definitely be making this over the holidays.
Thanks, Elizabeth! I love that taste of caraway too!
I had two of these rolls in the freezer. I baked one tonight, such a nice change of menu for being stuck at home. Thank You!!
That’s a great idea! I hadn’t thought of that. You know what they say about great minds ? - we had a cabbage soup tonight that was also a nice change of pace. I’ll post that recipe soon.
It looks like our quarantine here in Washington will last awhile. I’m going to make krautstrudel for the freezer! Thanks for the idea.
I made this last winter and it was delicious, especially the taste of the caraway. I will definitely be making this over the holidays.
Oh I definitely want to try this! I will have to make it with other stuff tho since half of my household isn't really too big on cabbage. Ok, they really don't like it except maybe in coleslaw (1 is iffy even with coleslaw.) I would enjoy this tho and maybe my Mom would too so this would be good when she visits 🙂
It's SO good. I have an iffy cabbage eater in my house too. Sourkraut is a no-go with him -- but he really liked this made with fresh cabbage! I'm so glad my niece pointed me to this recipe. And love that it's authentically German.
Is there a video to go with this recipe? It sounds very confusing.
Mary
Thanks for a good sounding recipe. Question: if using prepared sauerkraut in place of cabbage or slaw, what size package or number of cans do you suggest? Also, do you recommend sautéing with onion after rinsing to enhance the flavor, or not necessary? And would the baking time need to be adjusted? Thanks in advance!
Hi Karen! Yes, you can easily sub sauerkraut for the raw cabbage. I would use one 14-ounce can of sauerkraut. Everything in the directions will be the same. Add the sauerkraut when you would add the cabbage and saute until it's heated through. Baking time should remain the same, you're looking for a golden crust.