Croatian Savory Cabbage Strudel (Strudla s Kupusom)

Savory Cabbage Strudel

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Prep: 30 mins
Cook: 40 mins
Total: 70 mins
Servings: 8 servings
Nutrition Facts (per serving)
1771 Calories
104g Fat
188g Carbs
22g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 1771
% Daily Value*
Total Fat 104g 134%
Saturated Fat 39g 195%
Cholesterol 34mg 11%
Sodium 2422mg 105%
Total Carbohydrate 188g 68%
Dietary Fiber 9g 33%
Total Sugars 5g
Protein 22g
Vitamin C 54mg 269%
Calcium 110mg 8%
Iron 4mg 23%
Potassium 697mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Croatian cabbage strudel, known as strudla s kupusom or savijača s kupusom, is a savory dish made with filo dough. A filling of cooked shredded cabbage, onion, and bacon is rolled inside sheets of filo dough and baked until golden and crispy. This savory strudel is often served with plan yogurt or sour cream on the side.

Before cooking, the cabbage and onion are salted and left to sit to extract their liquids; this can take up to 2 hours so be sure to plan accordingly. Feel free to eliminate the bacon if looking for a meatless dish.


  • 2 1/2 pounds cabbage, cored and shredded

  • 1 medium onion, sliced

  • 1 tablespoon kosher salt

  • 1/2 pound diced bacon

  • 1/4 cup bacon grease, oil, butter, or lard

  • 1 1/2 teaspoons sugar

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 14 sheet phyllo dough, thawed

  • Plain yogurt, or sour cream, optional

Steps to Make It

  1. Gather the ingredients.

  2. Place shredded cabbage and sliced onion in a large nonmetallic bowl and sprinkle with 1 tablespoon salt. Mix and let sit for 2 hours. Drain and squeeze out as much moisture as possible.

  3. Fry bacon in a large skillet until crisp. Remove bacon and reserve, and sauté cabbage, onion, and sugar in bacon fat, adding more oil, butter, or lard if necessary. When cabbage is tender, mix in reserved bacon and season to taste.

  4. Turn cooked cabbage out onto a sheet pan and spread out to cool to lukewarm. Divide phyllo dough into 2 piles (7 sheets each). Keep covered with plastic wrap or a clean towel at all times.

  5. Heat oven to 375 F. Line a large baking sheet with parchment paper. Place another piece of parchment paper on a work surface and lay down 1 sheet of phyllo dough; brush lightly with oil, melted butter, or melted lard. Top with another sheet of phyllo dough and brush. Continue until all 7 sheets are used.

  6. Place half of the cabbage mixture in a 3-inch-wide strip on the bottom 1/3 of the phyllo dough. Fold in left and right sides and brush with oil. Roll phyllo away from you, using parchment paper to assist. Place log seam-side down on prepared baking sheet and brush outside with oil, butter, or lard. Repeat with remaining phyllo and filling, making a second log.

  7. Bake for 30 to 40 minutes or until golden. Let stand 15 minutes before cutting.

  8. Serve with plain yogurt or sour cream, if desired, and enjoy.