Sweet Cabbage Strudel with Raisins and Brown Sugar

This traditional German strudel combines caramelized green cabbage, golden raisins, and brown sugar, all wrapped in layers of buttery phyllo pastry. The filling is soft, sweet, and fragrant with cinnamon, while the pastry bakes up golden and crisp. It’s a nostalgic breakfast dessert, often overlooked, but it belongs right alongside German chocolate cupcakes or Purple Cabbage Panna Cotta if you’re building a menu of distinctive heritage treats.

The texture of this strudel depends on properly cooked cabbage and a dry, sticky filling. You want the moisture to reduce before rolling. That way, the phyllo stays crisp and flaky rather than soggy.

A slow sauté is key here. About 10 to 12 minutes to soften the cabbage, and another 8 to 10 to pull out the sugars and reduce the juices. Stir often. Don’t rush the caramelization. This step lays the foundation for that rich, jammy texture you want.

Keeping the phyllo crisp starts before you even unwrap it. Let it thaw overnight in the fridge and use a damp towel while you work. Every detail counts when you’re layering six sheets of paper-thin pastry.

Pair it with German Chocolate Cupcakes for a dessert spread.

What You Need and Why It Matters

The cabbage makes up most of the filling, so freshness is non-negotiable. Choose a firm, tight head of green cabbage. Shred it fine. Large chunks won’t cook evenly, and you’ll lose that delicate texture inside the strudel.

I use brown sugar for depth, either light or dark works. Dark will bring more molasses warmth. Cinnamon adds familiarity. Vanilla rounds it all out.

As for raisins, golden or regular both work, but soak them first if yours feel dry. The plumper they are, the better the contrast with the cabbage.

Phyllo dough gives this dessert its signature crisp shell. Butter is what holds it all together. Don’t skimp on brushing between layers. That’s how you get the flaky lift.

Set it out during holidays as a quiet nod to German Chocolate Frosting heritage bakes.

Focus on the Cabbage Filling

This filling surprises people. They expect it to be overly savory or watery, but that’s never the case if you reduce it properly.

Let the cabbage start to color. Don’t just steam it. That browning deepens the flavor. When the brown sugar hits the pan, you’ll see the moisture thicken into a syrupy glaze.

That’s the moment to pull it off the heat. It should look sticky, not wet. Spread it out on a tray to cool faster. Rolling warm filling into phyllo is the easiest way to ruin the texture.

Step-by-Step: Assembling the Strudel

Start by brushing each phyllo sheet with melted butter. Stack 6 layers. You don’t need more. Place your cooled filling along the edge in a tight log. Keep at least an inch border.

Use your towel to help roll it up, tucking the sides as you go. Don’t press too hard. Just enough to keep the shape.

Once it’s rolled, place it seam-side down on parchment and brush the outside again. This is what creates the golden crust.

How to Know It’s Baked Properly

The top should be golden and flaky. You’ll hear the crispness as you slice into it.

If it looks pale after 30 minutes, give it another 5. Underdone strudel feels rubbery and the filling won’t hold together cleanly.

If it turns too dark, your oven may run hot. Next time, lower the rack or reduce to 350°F.

If Something Goes Wrong

Cabbage leaking through? The filling was too wet. Cook it longer next time.

Pastry tearing? Dry phyllo. Work faster and keep unused sheets covered.

Filling bland? Add more cinnamon or use dark brown sugar for extra flavor depth.

Strudel soggy on bottom? Filling was too warm. Let it cool fully before rolling.

Variations to Try

Use red cabbage for a deeper color and a hint of bitterness. Replace raisins with chopped dates or dried apricots.

Add ¼ teaspoon of ground cloves for a warmer spice. Or stir in ½ cup chopped walnuts for texture and earthiness.

Dust with powdered sugar or drizzle with a thin vanilla glaze if you want it more dessert-like.

Storage Tips That Actually Work

This strudel keeps well at room temperature for 1 day, loosely covered. In the fridge, up to 4 days in an airtight container.

Reheat slices at 300°F for 8 to 10 minutes to crisp them again. Freeze the whole strudel (baked and cooled) tightly wrapped. Reheat directly from frozen at 325°F until warmed through.

What I Learned From Testing

Don’t crowd the pan. Bake one strudel per sheet so air can circulate.

Use a silicone brush, not bristles, for buttering the phyllo. It’s faster and gentler.

Let the strudel cool at least 15 minutes before slicing or it may fall apart.

Serve it the day you bake it. That’s when the texture is at its peak.

How to Serve Sweet Cabbage Strudel

Slice and dust with powdered sugar. Pair with whipped cream and berries.

Serve alongside hot tea or mulled wi ne. Use it as a side to a savory brunch spread. Or let it be the star of your German baking night.

Save This Recipe and Share What You Made

Pin this Sweet Cabbage Strudel recipe to your board so you don’t lose it. Try a variation and tell me what worked for you.

Have questions while you bake? Leave a comment below. I always check back.