This easy and delicious Krautstrudel is a savory strudel, perfect for the cozy season. This German cabbage strudel is filled with sautéed cabbage, and fried smoked tofu (or tempeh), wrapped in a flaky crust.
💡 The recipe in a nutshell
- German cuisine but plant-based
- Vegan (no eggs & dairy free)
- Easy and quick to make
- Great holiday meal or side
🇦🇹 Origin of the Strudel
Most people know sweet strudels like apple strudel. But a strudel is not limited to sweet fillings! Savory fillings are very common (and delicious) too. And while nowadays it is a very popular dish connected with Germany, it originated in Austria.
🇩🇪 What does Strudel mean?
Strudel is a German loan word, and literally means “swirl” or “whirlpool”.
🥬 What is Krautstrudel?
Krautstrudel is a savory-filled strudel filled with shredded and sautéed cabbage, traditionally bacon (this recipe uses either smoked tofu or tempeh instead), and seasonings. The strudel is surrounded by strudel dough. You can either make it from scratch or use a store-bought variety such as phyllo dough.
🧑🏻🍳 How to roll strudel?
Rolling up strudel is super simple. You may need to practice a couple of times, but once you get the hang of it you'll be rolling strudels up within seconds.
- Prepare your strudel dough or phyllo dough. If using phyllo you will need only 6 to 8 layers.
- Add several spoons of prepared cabbage filling on a third of the layed out dough.
- Then, fold the edges over the filling. Roll over and tuck the edges under so the weight of the filling is on top. This will prevent the strudel from opening.
📋 Serving ideas
Krautstrudel is a fabulous centerpiece on your dinner table but works great as a side dish too. Its festive flavors make it perfect for holiday dinners such as Thanksgiving or Christmas. Serve it with
- Vegan Christmas Goose
- Mashed Potatoes
- Roasted Baby Potatoes
- Vegan Sausages
- Boiled or pan-fried potatoes
- Salad such as German potato salad
- vegan Mac and Cheese
German Krautstrudel (Cabbage Strudel)
- 12-16 sheets phyllo dough, or 1 big batch of homemade strudel dough
- 2 tablespoons extra virgin olive oil or vegetable oil
- 150 grams 150g smoked tofu or tempeh, finely diced (5 ¼ ounces)
- 1 medium yellow onion, diced
- 1 small head of green cabbage, cored and shredded
- 1 teaspoon 1 teaspoon ground mustard
- 50 mililiters vegetable broth
- 1 tablespoons apple cider vinegar
- 1 teaspoon caraway seeds
- black pepper and salt, to taste
- Make the strudel dough from scratch, or skip when using a store-bought variety.
- Put the oil in a large skillet over medium heat. Once hot, add smoked tofu or tempeh and the onion. Sauté for several minutes, until the onion is translucent.
- Add the shredded cabbage, and ground mustard and stir well. Cook for 5 minutes, stirring often. Add vegetable broth, and vinegar and cook for another 5 minutes, stirring often. Add caraway seeds and season to taste with salt and pepper toward the cooking time. Turn off the heat and set aside.
- Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper.
- Prepare your strudel dough or phyllo dough. If using phyllo you will need only 6 to 8 layers. Add several spoons of prepared cabbage filling on a third of the layed out dough. Then, fold the edges over the filling. Roll over and tuck the edges under so the weight of the filling is on top. This will prevent the strudel from opening. You have enough filling for a second strudel, so repeat the steps with a second roll, if wished. Or serve the remaining filling as a side.
- Bake for 15-20 minutes or until the dough is browned. Remove from the oven and let sit for 5 to 10 minutes. Using a serrated knife, slice into pieces. Serve warm.
The provided nutritional information is an estimate. Accuracy is not guaranteed.
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