German Krautstrudel (Cabbage Strudel)
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.
Servings: 2 strudels
Ingredients
- 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
Instructions
- 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.