Krautstrudel

8-10 sheets phyllo dough
3 tbsp rice bran oil
6 slices bacon, diced
1 onion, chopped
½ orange pepper, diced finely
1 small head green cabbage, cored & shredded
SIDS SALT & PEPPER to taste
1 tsp caraway seeds +

Follow package instructions to thaw phyllo dough. Usually overnight in the refrigerator or a couple of hours on the counter. Do not unwrap the phyllo until the filling is ready.
FILLING: In a large frypan, cook chopped bacon, onion and pepper. Sauté until the onion is translucent and the bacon is cooked, 3-4 minutes. Add the shredded cabbage and cook another 10 minutes, until the cabbage is soft. Add the caraway seeds and season with SIDS SALT & PEPPER to taste. Turn off the heat and set aside.
Preheat the oven to 200˚C.
Place a sheet of oven paper on a work surface that will ultimately fit onto a baking tray. It’s easier to transfer the cabbage roll to the baking tray when it’s already on oven paper. Brush a small amount of oil directly onto the oven paper.
Unroll 4-5 sheets of thawed phyllo dough onto the coated oven paper. Working quickly, brush oil on the top layer of phyllo. Then spread half of the cabbage mixture over ¼ of the dough along the bottom short side edge, leaving a 3 cm border around the lower edges. Gently fold the sides of the dough over the filling, followed by the bottom edge of the dough. Working carefully, begin to tightly roll the dough into a cylinder shape, tucking the side edges in as you roll. Ending with the seam side down. Brush the top liberally with oil and sprinkle with caraway seeds.
Repeat with the second roll.
Bake for 15 minutes until the dough is flaky and browned. Remove from the oven and let sit for 5-10 minutes. Using a serrated knife, slice into 5 cm pieces. Serve immediately.