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Sauerkraut Strudel (Krautstrudel): an easy German recipe

Total time: 50 Min
Difficulty: Low
Serves: 10 people
By Cookist

Sauerkraut strudel, or simply Krautstrudel, is a German recipe you can serve as an appetizer or main dish. It's a savory variant of the classic apple strudel, made with phyllo dough and enriched with a delicious filling based on sauerkraut, smoky bacon, onions, peppers and spices.

It is also perfect to make it in advance and heat up just before serving. Serve this sauerkraut strudel hot or cold, it’s the perfect comforting recipe to enjoy at any time.



Work quickly while rolling the phyllo dough and while adding the cabbage.

Allow the cabbage mixture to cool slightly before adding to thawed phyllo dough.

Use sesame rather than caraway seeds in a pinch.

How to store a Sauerkraut Strudel

This sauerkraut strudel can be stored in an airtight container in the refrigerator after cooling at room temperature. It should be enjoyed within 5 days of baking. It can even be frozen in the same container and reheated in the oven.


Phyllo dough, frozen, thawed
8 – 10 sheets
Olive oil
3 tablespoons
bacon, diced
6 slices
large yellow onion, diced
red pepper, diced
small head cabbage, shredded
1/2 teaspoon
caraway seeds
1 teaspoon, plus more for topping
Ground black pepper

How to make a Sauerkraut Strudel from scratch

Follow instructions on the phyllo dough package to thaw. Do not unwrap the phyllo until the filling is ready. In a large skillet, cook chopped bacon, onion, and red pepper over medium heat until onion is translucent and bacon is cooked, about 4 minutes.

Add the shredded cabbage and continue cooking for 10 minutes or until the cabbage is soft. Stir in the caraway seeds, salt, and pepper. Remove skillet from heat. Preheat the oven to 400 degrees fahrenheit.

Place a piece of parchment paper the size of a baking sheet on the counter. Brush olive oil onto the parchment paper. Unroll 4-5 sheets of phyllo dough onto the greased parchment paper. Brush olive oil on the top of the phyllo,

Then spread half of the cabbage mixture across a quarter of the dough on the bottom short side. Leave a 1 ½ inch border around the edges. Gently fold the sides of the dough over the filling, then the bottom edge of the dough. Carefully and tightly roll the dough into a cylinder shape, tucking the side edges in as you go and ending with the seam side down.

Brush the top with olive oil and sprinkle with caraway seeds and black pepper. Repeat this process with the second roll.

Bake in a preheated oven for about 15 minutes, until the flaky dough is golden browned.

Remove from the oven and let sit for about 5 minutes before slicing into 2-inch pieces.

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