Polish Sour Cabbage / Sauerkraut and Puff Pastry Swirls

sour cabbage sourkraut pastry traditional Polish Poland


  • 900 ml jar of sour cabbage (drained)
  • 500 g ready chilled puff pastry
  • 1 large onion (chopped)
  • 3 tbs olive oil or other oil for frying
  • freshly cracked black peppercorns

onion black pepper saurkraut Polish recipe


  • two trays lined with baking paper
  • rolling pin
  • frying pan
  • very sharp knife

puff pastry swirls savoury savory recipe


  1. Drain the cabbage, chop and fry together with onions and generous amount of freshly cracked pepper on a bit of oil until there is no more liquid and cabbage is starting to burn.
  2. In meantime on floured surface roll out puff pastry block until about 30 x 30 cm big.
  3. Top the pastry with all of the cabbage, spread it evenly from edge to edge.
  4. Roll the pastry and then slice with very sharp knife into about 1.5 cm wide pieces.
  5. Place created this way swirls on baking trays and into the oven preheated to 200°C (392°F).
  6. Bake for about 20 minutes or until golden.
  7. Enjoy while still warm or in a room temperature.

Makes about 18-20 swirls.


The pastries came out delicious, I would not change anything about them, just like those I ate once with my father in Poland but there was a “technical” problem… the pastries were fragile / easy to fall apart. Brushing with some egg white before baking would probably seal everything and solve this…

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