Cabbage Strudel
Cabbage Strudel offers a flaky phyllo pastry filled with seasoned cabbage and onions, making it a savory, hearty dish perfect for family dinners or special occasions.
Ingredients
Instructions
- Shred the cabbage (about 9 cups) and toss with 1 teaspoon salt.
- Let stand for 15 minutes, then squeeze out excess water.
- Cook the cabbage with 1/2 cup chopped green onions in hot oil, cooking half at a time.
- Remove from heat and stir in 1/4 teaspoon pepper.
- On a pastry cloth, stack 4 sheets of phyllo dough, brushing each sheet with melted margarine and sprinkling with 1 tablespoon bread crumbs.
- Spoon half of the cabbage mixture along the long side of the dough, 4 inches from the edge.
- Fold the edge of the dough over the cabbage and roll up jelly roll style.
- Place seam-side down in a greased 15 x 10 x 1-inch pan.
- Brush the top of the rolled strudel with melted margarine.
- Bake at 350°F (175°C) for 40 to 45 minutes until golden brown.
- Slice into 2-inch pieces to serve.
Tips & Substitutions
For a lighter version, consider using olive oil instead of cooking oil and vegan margarine to make this dish entirely plant-based. If you don’t have phyllo dough, you can substitute with thinly rolled puff pastry. To add extra flavor, try incorporating some grated cheese or herbs like dill into the cabbage mixture. Remember to keep the phyllo sheets covered with a damp cloth to prevent them from drying out while you work.
Serving Suggestions
Cabbage strudel is best served warm, garnished with a dollop of sour cream or a drizzle of yogurt for added creaminess. Pair it with a light salad, such as an Oriental Tomato-Cucumber Salad, to balance the richness of the strudel. For a more filling meal, serve alongside roasted potatoes or a simple vegetable soup. Slices can also be enjoyed cold as a delightful snack.
Storage & Reheating
Leftover cabbage strudel can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through and crispy. Avoid microwaving, as this may make the pastry soggy. For best results, enjoy it fresh out of the oven.
Nutrition & Diet Analysis (per serving)
Each serving of Cabbage Strudel contains roughly 244 calories, with 3g protein, 13g carbohydrates, and 21g fat. It is a good source of vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 1183mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the cabbage strudel ahead of time?
Yes, you can prepare the strudel in advance. Assemble it up to the baking step, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, remove it from the fridge, brush with margarine, and bake as directed. This makes it a great option for entertaining or meal prep.
What can I use if I don’t have phyllo dough?
If phyllo dough is unavailable, you can use thinly rolled puff pastry as a substitute. Keep in mind that puff pastry may create a flakier texture, which is delicious in its own right. Alternatively, you could use wonton wrappers for smaller, bite-sized strudels, adjusting the cooking time as needed.
How do I know when the strudel is done baking?
The cabbage strudel is done when it turns a golden brown color on top and the pastry is crispy. You can also insert a knife into the center; if it comes out hot and the filling is bubbling, it’s ready. Keep an eye on it during the last few minutes of baking to prevent over-browning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).