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German Krautstrudel: An Easy Savory Cabbage Roll Recipe

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German Krautstrudel is a deliciously savory cabbage roll made with crispy phyllo dough filled with a flavorful mixture of bacon, onions, red peppers, and tender shredded cabbage seasoned with caraway seeds. This easy-to-make recipe combines the flaky texture of phyllo dough with a hearty, comforting filling perfect for a warm appetizer or light meal.

Ingredients

Scale

Phyllo Dough

  • 8 – 10 sheets frozen phyllo dough, thawed
  • 3 tablespoons olive oil

Filling

  • 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

Instructions

  1. Thaw the Phyllo Dough: Follow package instructions to thaw the phyllo dough, usually overnight in the refrigerator or a couple of hours on the counter. Do not unwrap the phyllo sheets until ready to fill to keep them from drying out.
  2. Prepare the Filling: In a large skillet over medium heat, cook the diced bacon, chopped onion, and finely diced red pepper together, sautéing for about 3-4 minutes until the onion becomes translucent and the bacon is cooked through. Add the shredded cabbage to the skillet and continue cooking for another 10 minutes until the cabbage softens. Stir in the caraway seeds, then season the mixture with salt and freshly ground black pepper. Turn off the heat and set the filling aside.
  3. Preheat the Oven: Set your oven to 400°F (200°C) to preheat while you assemble the strudel.
  4. Assemble the Krautstrudel: Place a sheet of parchment paper large enough to fit on a baking sheet on your work surface. Brush a small amount of olive oil onto the parchment paper to prevent sticking. Unroll 4-5 sheets of thawed phyllo dough onto the parchment, brushing olive oil on the top layer to keep layers moist and help browning. Spread half of the cabbage mixture evenly over one-quarter of the dough along the bottom short edge, leaving a 1.5-inch border on the edges. Fold in the short sides over the filling, then carefully roll the dough tightly into a cylinder shape, tucking in the sides as you roll. Place the roll seam side down on the parchment. Brush the top generously with olive oil and sprinkle with additional caraway seeds and black pepper.
  5. Repeat for Second Roll: Repeat the assembly process using the remaining phyllo sheets and cabbage filling to create a second krautstrudel roll on the same parchment.
  6. Bake the Strudel: Transfer the parchment paper with the rolls onto a baking sheet and bake in the preheated oven for about 15 minutes or until the phyllo dough is flaky and golden brown.
  7. Serve: Remove from the oven and let the strudels rest for 5 to 10 minutes. Using a serrated knife, cut each roll into 2-inch slices. Serve warm immediately for best flavor and texture.

Notes

  • Make sure to keep the phyllo dough covered with a damp towel when working to prevent it from drying and cracking.
  • You can substitute bacon with Canadian bacon or smoked ham for a slightly different flavor.
  • Caraway seeds are essential for the authentic flavor but can be adjusted to taste or omitted if preferred.
  • Serve with a dollop of sour cream or mustard on the side for extra zest.
  • Phyllo dough cooks quickly so watch the oven to avoid burning.

Keywords: German Krautstrudel, cabbage roll, phyllo dough recipe, savory strudel, bacon cabbage roll, easy German appetizers

Find it online: https://kochenmitviktoria.com/german-krautstrudel-an-easy-savory-cabbage-roll-recipe/