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Simple Cabbage Strudel Recipe



This is a simplified Cabbage Strudel recipe made with phyllo sheets rather than a yeast dough. It’s delicious and doesn’t take long to prepare since you aren’t working with yeast. The phyllo adds a delicate, buttery crunch to a basic sautéed cabbage recipe.

Prep: 30 minutes | Cook: 30 minutes | Serves: 6-8

Cabbage Strudel

Ingredients

  • 1 package frozen phyllo sheets, thawed overnight in refrigerator (you will need 12 sheets)
  • 1/2 cup butter, divided
  • 1/2 medium yellow onion, chopped finely
  • 1 clove garlic, minced
  • 1 14-16 ounce package of finely shredded cabbage and carrots (cole slaw mix)
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions

  1. Preheat oven to 375° F.
  2. Melt 2 tablespoons of butter over medium heat. Add chopped onion and saute for 10 minutes. Add garlic and cook for 5 for minutes.
  3. Stir in shredded cabbage and carrots (cole slaw mix), reduce heat and cook until shredded cabbage is tender, about 10 minutes. Set aside.
  4. Melt remaining butter in a small saucepan. Cover a large surface with a clean dish cloth. Lighttly flour the cloth and unfold the sheets of phyllo. Stack 2 sheets of phyllo on the floured cloth. With pastry brush, lightly brush butter over the 2 phyllo sheets. Repeat layers of phyllo and butter until all 12 phyllo sheets are used.
  5. Spread the cabbage mixture evenly over the buttered stack of phyllo layers, leaving an inch border on all sides. Fold the borders in to encase the cabbage mixture. Starting on one of the long sides of the stacked phyllo sheets, roll the phyllo and cabbage by gently lifting the floured cloth so the strudel rolls onto itself.
  6. Place the rolled strudel log seam side down on a baking stone or a parchment-lined jelly roll pan. Brush the log with the remaining melted butter.
  7. Bake until golden, approximately 30 minutes.



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Author:   Category: vegetables, sides, bread  Tags: , ,  


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