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 (for brushing); 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 to taste

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Introduction

German Krautstrudel is a delightful savory cabbage roll wrapped in flaky phyllo dough. This easy recipe combines tender cabbage, crispy bacon, and fragrant caraway seeds for a comforting dish perfect for any meal.

A close-up view of four golden brown rolls, cut into thick slices and placed in a row on white baking paper. Each roll shows layers of soft, flaky pastry filled with a mixture of finely shredded light beige cabbage and small bits of red pepper. The top of the roll is sprinkled with small black seeds, adding texture. There are fresh green basil leaves scattered around the rolls. In the background, slightly out of focus, are a small dark brown bowl filled with seeds and some whole red tomatoes on a 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 package instructions, typically 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 diced red pepper until the onion is translucent and the bacon is cooked, about 3–4 minutes.
Step 3: Add the shredded cabbage to the skillet and cook for another 10 minutes 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: Lay a sheet of parchment paper on your work surface and brush it lightly with olive oil. This will make it easier to transfer the strudel to a baking sheet.
Step 6: Unroll 4–5 sheets of thawed phyllo dough onto the oiled parchment paper. Quickly brush the top layer with olive oil.
Step 7: Spread half of the cabbage mixture along the bottom quarter of the dough, leaving about a 1½-inch border on the edges. Fold in the sides over the filling, then fold up the bottom edge and carefully roll tightly into a cylinder, tucking in the edges as you go. Place the seam side down.
Step 8: Brush the rolled strudel 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 9: Bake both rolls on the parchment-lined baking sheet for 15 minutes, or until the phyllo is golden and flaky.
Step 10: Let the rolls rest for 5 to 10 minutes after baking. Slice into 2-inch pieces with a serrated knife and serve warm.

Tips & Variations

For a vegetarian version, omit the bacon and add sautéed mushrooms or smoked paprika for added flavor.
Be sure to work quickly when handling phyllo dough to prevent it from drying out; cover sheets with a damp towel as you work.
Serve with a dollop of sour cream or mustard for an authentic German touch.

Storage

Store leftover Krautstrudel in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10–15 minutes to retain the crispiness of the phyllo. Avoid microwaving, as it can make the pastry soggy.

How to Serve

A clear round plate holds a stuffed baked dish placed on a white marbled texture surface. The bottom layer is filled with light beige shredded cabbage mixed with bits of light pink chicken meat. The top is covered with a lattice pattern of cooked bacon that has a shiny, glazed look with a drizzle of reddish-brown sauce on top. Some of the stuffing spills out from one side, showing the texture inside. In the background, there is a green leafy plant and a blurry wall with a blue and green painting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh phyllo dough instead of frozen?

Yes, fresh phyllo dough can be used. Handle it gently as fresh sheets are delicate. Make sure to keep it covered with a damp cloth to prevent drying out while assembling.

Is caraway seed essential to this recipe?

Caraway seeds add a signature flavor to Krautstrudel, but if you don’t have any, you can substitute with a pinch of fennel or cumin seeds for a slightly different taste.