German Krautstrudel Recipe

Closeup slice of Krautstrudel with herbs and caraway seeds on top.

German Krautstrudel Recipe

German Krautstrudel is an easy savory cabbage strudel filled with tender sautéed cabbage, smoky bacon, onion, red bell pepper, and caraway seeds, all wrapped in crisp, flaky phyllo dough.

Prep Time5

Cook Time30

Total Time35

Servings: servings

Calories: 121kcal

Author: Stephanie Wilson

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.

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