Description
German Krautstrudel is a savory cabbage strudel made with sauerkraut, onions, smoky bacon, and caraway seeds, all wrapped in golden puff pastry. A crisp, hearty dish perfect for Oktoberfest, rustic dinners, or cool-weather comfort food.
Ingredients
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1 sheet puff pastry, thawed
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2 tablespoons butter
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1 small onion, finely chopped
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2 cups sauerkraut, well-drained and roughly chopped
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1/2 red bell pepper, finely chopped
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1/2 cup cooked bacon, diced
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1/2 teaspoon caraway seeds, plus more for garnish
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Salt and black pepper, to taste
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1 egg, beaten (for egg wash)
Instructions
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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In a skillet over medium heat, melt butter and sauté onions until translucent. Add red pepper and cook for 3 minutes.
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Stir in sauerkraut, bacon, caraway seeds, salt, and pepper. Cook for 5 minutes. Let cool slightly.
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On a floured surface, gently roll out puff pastry. Spoon the filling down the center, leaving 1-inch borders.
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Fold the pastry over the filling, seal the edges, and place seam-side down on the prepared sheet.
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Brush the top with beaten egg and sprinkle with extra caraway seeds.
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Bake for 30–35 minutes, until golden brown. Rest 5–10 minutes before slicing.
Notes
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For extra flavor, use smoked bacon or pancetta.
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Make it vegetarian by skipping bacon and adding sautéed mushrooms.
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Serve with German mustard, pickles, or a side salad.
