German Krautstrudel Recipe
German Krautstrudel is a savory pastry dish featuring a delicious filling of finely chopped cabbage, smoked bacon, and onion cooked in chicken broth and butter, wrapped in crisp filo pastry and baked to golden perfection. Served with a tangy horseradish yogurt sauce, this traditional recipe combines smoky, tangy, and rich flavors, making it an appealing appetizer or main course from German cuisine.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: German
Ingredients
Scale
Filling
- 1/2 White or Savoy cabbage (finely chopped)
- 1 onion (finely chopped)
- 150 g smoked bacon bits
- 150 ml chicken broth
- 30 g butter
- 1 tbsp cornstarch
- salt and pepper, to taste
Pastry
- 1 pack filo/phyllo pastry (frozen) (or pate brise)
- Olive oil, for brushing
- Extra paprika, caraway seeds, and salt for topping
Horseradish Sauce
- 150 g plain Greek yogurt (or creme fraiche, sour cream)
- 2 tbsp horseradish (grated)
- 1/2 lime or lemon (juiced)
- 1 tsp sugar
- salt and pepper, to taste
Instructions
- Prepare Horseradish Sauce: Mix the Greek yogurt, grated horseradish, lime or lemon juice, sugar, salt, and pepper together until well combined. Cover and refrigerate the sauce for at least 2 hours before serving to allow the flavors to meld.
- Cook the Onion and Butter: In a large pan over medium-low heat, add the finely chopped onion, butter, and a pinch of salt. Cook gently for 5 minutes until the onion softens without browning.
- Add Bacon Bits: Increase the heat to medium-high and add the smoked bacon bits to the pan. Cook until the bacon is properly cooked and slightly crispy.
- Cook the Cabbage: Add the finely chopped cabbage, chicken broth, and paprika to the pan. Stir to combine well and cook the mixture for about 10 minutes, allowing the cabbage to soften and the broth to reduce nearly completely.
- Thicken the Filling: When the volume reduces by half, mix the cornstarch with 3 tablespoons of cold water to make a slurry. Stir this into the cabbage mixture and cook briefly until almost no liquid remains, producing a thick filling. Remove from heat and adjust salt and pepper if needed.
- Prepare Filo Pastry: On a large piece of baking paper, lay out filo sheets one on top of another to form a large rectangle about the size of your oven’s baking sheet. Brush or spray a thin layer of olive oil between each sheet to prevent sticking and to help create a golden crust.
- Assemble the Strudel: Spoon the cabbage and bacon filling along the lower center of the filo rectangle. Fold in the sides over the filling and carefully roll up the pastry using the parchment paper to help transfer it onto a baking sheet.
- Finish and Bake: Lightly brush or spray the top of the rolled strudel with olive oil. Sprinkle with extra paprika, caraway seeds, and a pinch of salt. Place the strudel on the lowest rack of the oven and bake at 200°C (400°F) for 20 minutes, or until the pastry is light golden brown.
- Serve: Allow the Krautstrudel to cool slightly, then slice and serve warm with the chilled horseradish yogurt sauce on the side.
Notes
- Using filo pastry layers brushed with olive oil creates a crisp, flaky crust, but you can substitute with pate brise for a different texture.
- The horseradish sauce enhances the savory filling with a refreshing tang; make it ahead for best flavor.
- Caraway seeds add classic aromatic flavor to the dish but can be omitted if unavailable.
- Ensure to cook the cabbage filling until most liquid has evaporated to prevent soggy pastry.
- This dish is best served warm but can be reheated gently in the oven.
Keywords: German Krautstrudel, savory strudel, cabbage recipe, filo pastry, horseradish sauce, German cuisine, baked strudel
Find it online: https://victoriablair.com/german-krautstrudel-recipe/
