- Phyllo dough 8 – 10 sheets frozen, thawed
- Olive oil 3 tablespoons
- Bacon 6 slices, diced
- large yellow onion 1, diced
- Red pepper 1/2, diced
- small head cabbage 1, shredded
- Salt 1/2 teaspoon • 1 kcal
- caraway seeds 1 teaspoon, plus more for the top
- Ground black pepper
Flaky phyllo dough surrounds savory cooked cabbage in this German sauerkraut strudel complete with smoked bacon, onion, and red pepper. While plenty of strudels are sweet like apple strudels, this is a savory version of the pastry. Sauerkraut strudel can be served hot or cold as a main dish alongside several sides. It’s the perfect comforting main dish to enjoy at any time.
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.
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.
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 freezed in the same container and reheated in the oven.
Though it might seem intimidating to roll the sauerkraut strudel, it’s as simple as moving quickly, carefully, and rolling the strudel tight.
After thawing the phyllo dough and cooking the bacon, onion, red pepper, and shredded cabbage in a skillet, place the cabbage mixture on the dough and roll.
Then, top with olive oil and caraway seeds.
This recipe makes two German sauerkraut strudel rolls.
Use sesame rather than caraway seeds in a pinch.
Sauerkraut strudel can easily be reheated as leftovers.