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German Wraps


Not wanting a half box of Phyllo dough in the freezer to become burnt, dinner recipes were searched and searched.  Phyllo dough as it turns out has very limited uses with exception to Greek foods and dessert.  Therefore when German Krautstrudel was accidently stumbled across and it specifically called for Phyllo dough as the bread base, I knew this recipe would be an immediate hit with one simple modification.

Modification Made:
Breakfast sausage was swapped for bacon and was heavily seasoned with caraway and fennel seeds to accent German flavorings.  One finely shredded carrot was added to the cabbage, pepper, and onion mixture.  Sausage and veggie mixture was cooked low and slow to allow moist all of the moisture to cook out avoiding soggy dough bottoms. 

Scaled for Likability: Great
A little too time consuming for a quick lunch or weeknight meal, this recipe should be saved for weekends.  Unless, however, the insides are prepped ahead of time and stored in the fridge for later usage, this dish could be served for a weeknight meal as it will cook in the oven in the same amount of time it takes to cook mashed potatoes on the stove or prepare a side salad.

Switching the sausage for the bacon was a definite improvement making the dish more filling and affordable.  Doubling up the veggies, adding a slice of swiss, and omitting the meat all together would make a great vegetarian version.  Next time, I would like to use well drained sauerkraut instead of cabbage and saute the veggies in bacon grease for flavoring.

Edit July 3, 2020:
Leftovers were soggy even when heated in the oven.  Make sure to make just enough for meal served.
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