German Krautstrudel is a delightfully easy savory cabbage roll, perfect for the season. With soft sauteed strands of cabbage, the smoky flavor of bacon and savory crunch of caraway seeds; all wrapped in a delicate, flaky crust. It treats friends and family will love.
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 + more for the top
freshly ground black pepper
Follow package instructions to thaw phyllo dough. Usually overnight in the refrigerator or a couple of hours on the counter. Do not unwrap the phyllo until the filling is ready.
To make the filling: In a large skillet over medium heat, cook chopped bacon, onion and red pepper. Saute until the onion is translucent and the bacon is cooked; 3-4 minutes. Then add the shredded cabbage and continue to cook for another 10 minutes, or until the cabbage is soft. Add the caraway seeds and season with salt and black pepper. Turn off the heat and set aside.
Preheat the oven to 400 degrees F.
Place a sheet of parchment paper on a work surface that will ultimately fit onto a baking sheet. It’s easier to transfer the cabbage roll to the baking sheet when it’s already on parchment. Brush a small amount of olive oil directly onto the parchment paper.
Unroll 4-5 sheets of thawed phyllo dough onto the coated parchment paper. Working quickly, brush olive oil on the top layer of phyllo. Then spread half of the cabbage mixture over one-quarter of the dough along the bottom short side edge, leaving a 1-1/2 inch border around the lower edges. Gently fold the sides of the dough over the filling, followed by the bottom edge of the dough. Working carefully, begin to tightly roll the dough into a cylinder shape, tucking the side edges in as you roll. Ending with the seam side down. Brush the top liberally with olive oil and sprinkle with caraway seeds and black pepper.
Repeat with the second roll.
Bake for 15 minutes or until the dough is flaky and browned. Remove from the oven and let sit for 5 to 10 minutes. Using a serrated knife, slice into 2-inch pieces. Serve immediately.