Name: German Krautstrudel: An Easy Savory Cabbage Roll Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: German
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; 1/2 red pepper, diced finely; 1 small head green cabbage, cored and shredded; 1/2 teaspoon salt; 1 teaspoon caraway seeds + more for topping; Freshly ground black pepper, to taste

Jump to Recipe

Introduction

German Krautstrudel is a delicious savory cabbage roll wrapped in flaky phyllo dough, perfect for a comforting meal. This easy recipe combines smoky bacon, tender cabbage, and aromatic caraway seeds for a classic taste that’s sure to please.

A close-up view of four slices of golden brown pastry rolls arranged in a diagonal line on a piece of white parchment paper, each slice showing three visible layers: a flaky outer crust with a shiny, slightly crispy texture topped with small dark seeds, a thick middle layer of light beige filling mixed with red bits and finely shredded ingredients, and the innermost layer blending into the filling, smooth and moist. In the background to the right, there is a small dark wooden bowl filled with caraway seeds and a halved light green vegetable, while to the left, a fresh bright green leaf adds a pop of color, all set on a clean white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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
1/2 red pepper, diced finely
1 small head green cabbage, cored and shredded
1/2 teaspoon salt
1 teaspoon caraway seeds, plus more for topping
Freshly ground black pepper

Instructions

Step 1: Thaw the phyllo dough according to the package instructions, usually overnight in the refrigerator or a few hours at room temperature. Keep it wrapped until the filling is ready.
Step 2: In a large skillet over medium heat, cook the diced bacon, chopped onion, and red pepper together. Sauté for 3–4 minutes until the onion is translucent and the bacon is cooked.
Step 3: Add the shredded cabbage to the skillet and continue to cook for about 10 minutes, stirring occasionally, until the cabbage softens. Stir in the caraway seeds, salt, and freshly ground black pepper. Remove from heat and set aside.
Step 4: Preheat your oven to 400°F (200°C).
Step 5: Place a sheet of parchment paper on a work surface that fits a baking sheet. Brush a small amount of olive oil onto the parchment to prevent sticking.
Step 6: Unroll 4 or 5 sheets of thawed phyllo dough onto the oiled parchment paper. Working quickly, brush olive oil over the top layer of the phyllo.
Step 7: Spread half of the cabbage mixture evenly over one-quarter of the dough along the bottom short edge, leaving a 1½-inch border around the edges.
Step 8: Fold the sides of the dough over the filling, then fold the bottom edge up. Carefully roll the dough into a tight cylinder, tucking sides in as you roll, ending with the seam side down.
Step 9: Brush the top of the roll generously with olive oil, then sprinkle with caraway seeds and black pepper. Repeat the process with the remaining dough and filling to make a second roll.
Step 10: Bake the rolls on the parchment-lined baking sheet for about 15 minutes until the phyllo is golden brown and flaky.
Step 11: Remove from the oven and let cool for 5 to 10 minutes. Slice into 2-inch pieces using a serrated knife and serve immediately.

Tips & Variations

For a vegetarian version, omit the bacon and sauté the vegetables in olive oil or butter instead.
Add a little grated cheese, such as Emmental or Gruyère, inside the filling for extra richness.
Work quickly with the phyllo dough to prevent it from drying out; cover unused sheets with a damp cloth while assembling.
Serve with a dollop of sour cream or a tangy mustard sauce for added flavor.

Storage

Store leftover Krautstrudel in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 10 minutes to restore crispness, or microwave briefly if preferred.

How to Serve

A golden brown pastry roll sits on crumpled white parchment paper, topped with sprinkled dark caraway seeds and a fresh green leaf for garnish. The pastry crust is flaky and shiny, showing layers of crisp surface. Inside, there are visible layers of finely shredded pale cabbage mixed with small bits of pink ham and red bell pepper, giving a mix of soft textures and mild colors. In the background, a white marbled texture surface holds a wooden bowl filled with shredded cabbage and a dark bowl with seeds, softly blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cabbage instead of frozen?

This recipe calls for fresh cabbage, shredded and cooked down in the skillet. Using fresh cabbage gives the best texture and flavor.

Is phyllo dough difficult to work with?

Phyllo dough can be delicate and dries out quickly, so work fast and keep sheets covered with a damp towel until ready to use. Lightly brushing olive oil helps prevent tearing and adds crispness.