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.
Nutrition & Diet Analysis (per serving)
592
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).