Chop the sauerkraut into thin strips, cut off the hard parts. Saute them in 1/2 the oil and 2/5 cup (100 ml) water. Add all the spices, stir well and boil the sauerkraut on low heat until fully softened. Remove from the heat to cool.
Separate the phyllo pastry sheets out into 6 equal parts. Smear each sheet in each of the piles with oil and arrange them on top of one another.
On the topmost sheet, pour in 1/6 of the boiled sauerkraut, distribute it out all over the sheet, then grab the sheets in that pile and roll them up together along the longer side. Repeat for the rest of the sheet piles. Arrange the 6 resulting long rolls in a shallow oven tray. With a sharp knife, cut them in 2 in the middle and then each of those parts in 2, for a total of 24 small rolls.
Sprinkle them with the remaining oil, pour 1/2 cup water or broth (if there's any left from the boiling of the sauerkraut) over them. Bake in a preheated 374°F (190 °C) oven about 30 min. After taking it out of the oven, sprinkle the phyllo pastry with water and smother briefly until softened.