German Krautstrudel: An Easy Savory Cabbage Roll Recipe
German Krautstrudel offers a delicious and easy-to-make savory cabbage roll wrapped in crispy phyllo dough. This flavorful dish blends sautéed cabbage, bacon, onion, and caraway seeds, all baked to golden perfection for a hearty snack or meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 rolls, serving approximately 6-8 pieces 1x
- Category: Main Dish
- Method: Baking
- Cuisine: German
Ingredients
Scale
Phyllo Dough
- 8 – 10 sheets frozen phyllo dough, thawed
- 3 tablespoons olive oil (for brushing)
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, plus more for topping
- Freshly ground black pepper to taste
Instructions
- Thaw Phyllo Dough: Follow package instructions to thaw phyllo dough, typically overnight in the refrigerator or a couple of hours on the counter. Keep the dough wrapped until the filling is ready to prevent drying out.
- Prepare the Filling: Heat a large skillet over medium heat and cook the diced bacon, chopped onion, and diced red pepper until the onions are translucent and the bacon is cooked, about 3-4 minutes. Add shredded cabbage and continue cooking for 10 minutes or until the cabbage becomes soft. Stir in caraway seeds, salt, and freshly ground black pepper. Remove from heat and set aside to cool slightly.
- Preheat Oven: Preheat your oven to 400°F (200°C) to get ready for baking the krautstrudel.
- Assemble the Krautstrudel: Lay a sheet of parchment paper on a work surface that fits your baking sheet and brush lightly with olive oil. Unroll 4-5 sheets of thawed phyllo dough onto the parchment, brushing olive oil over the top layer. Spread half of the cabbage mixture across a quarter of the dough near the bottom edge, leaving a 1-1/2 inch border. Fold in the sides over the filling, then fold the bottom edge up and start rolling tightly into a cylinder shape, tucking edges in as you roll. Place the roll seam-side down on the parchment. Brush the top with olive oil and sprinkle with caraway seeds and black pepper. Repeat with the remaining dough and filling.
- Bake: Transfer the parchment paper with the rolls onto a baking sheet and bake in the preheated oven for 15 minutes or until the phyllo is flaky and golden brown.
- Serve: Remove from the oven and let the krautstrudel sit for 5 to 10 minutes. Slice into 2-inch pieces using a serrated knife and serve immediately while warm for the best texture and flavor.
Notes
- If you prefer a vegetarian version, omit the bacon and add mushrooms or smoked paprika for depth of flavor.
- Keep phyllo dough covered with a damp towel while working to prevent it from drying out and tearing.
- Serve with mustard or sour cream on the side for dipping if desired.
- Leftovers can be reheated in the oven at 350°F for 10 minutes to crisp up the phyllo again.
Keywords: German Krautstrudel, cabbage roll, savory strudel, phyllo dough recipe, caraway seeds, baked cabbage roll
