A crispy outer with an exquisite filling! This hearty Cabbage Strudel is the classic amongst Austria’s savoury strudels. The secret lies in its filling: cabbage, bacon and onions dominate and make it a delicious savoury speciality which tastes great warm as well as cold. No need to struggle in the kitchen, or “abstrudeln” as we say in Austria – enjoyment and all good things do, after all, come to those who wait!



For the strudel dough:

  • 150 g flour (fine)
  • oil (for brushing)
  • 80 ml water (luke-warm)
  • 1 tsp vinegar
  • a pinch of salt
  • flour (for work surface)

For the filling:

  • bacon (diced)
  • 1 tbsp icing sugar
  • 1 onion (finely chopped)
  • 1 cabbage (shredded)
  • salt
  • pepper
  • caraway (whole)
  • nutmeg
  • water (for pouring over)

Directions for Cabbage Strudel

  1. Mix all ingredients for the dough together and knead to form a smooth dough which doesn’t stick to the worktop. Shape the dough into a ball and brush with oil. To ensure it is easy to stretch, cover and leave to rest for approx. 30 minutes.
  2. Roll out on a floured worktop so thin that you can almost see through it.
  3. Dice the bacon, fry in a pan and caramelise with the sugar. Peel and finely chop the onions, add to the bacon and fry. Chop the cabbage into small pieces, add to the bacon and season with salt, pepper and caraway.
  4. Pour over a little water and cook until soft.
  5. Leave the mixture to cool for a while and then brush the filling over the strudel dough. Now, roll up the Cabbage Strudel and bake in an oven at 200 degrees/ 400 °F for approx. 30 minutes. Last but not least, remove from the oven and cut into slices and serve.


The strudel as well as the uncooked strudel dough are also good for freezing. When needed, thaw, ideally overnight in the fridge, and use as above.


The cabbage filling can, of course, be varied according to taste – for example add a little fried game, veal, lamb or pork in combination with the vegetables. A dash of sour cream will make it extra creamy! We Austrians love also our sweet stuffed strudels. Whether to the main course or as a dessert – immerse yourself in our sweet strudels theme world!

Fluffy curd cheese filling crispy coated: The Austrian Cheese strudel.
This could almost be described as the “little sister” of the famous Austrian Apple Strudel: Cheese Strudel is popular at coffee time as well as a main dish.


If an old tale is to be believed, the pulling or stretching out of the strudel dough can help with lovesickness! Making a dough this thin does, after all, require a great deal of concentration to ensure it is made so thinly and this, in turn, steers the attention away from your worries!