Cabbage Strudel

I love cabbage strudel, a wonderfully filling dish that is perfect for a cold winter night. And super easy and quick to boot, due to the use (again!) of phyllo dough. In fact I always keep a package in the fridge, just for this reason.

  • phyllo dough
  • butter (melted)
  • 1 small head of green cabbage
  • 1 onion
  • salt
  • pepper

Shred the cabbage and onion either by hand or with a food processor. Place the onions in a pan with a little bit of oil and caramelize. Next add the cabbage, along with some salt and 5 or 6 rotations of pepper from a mill. Cook until wilted and slightly browned. Taste and adjust seasoning as needed. Allow to cool.

Melt the butter in the microwave, about 2 tablespoons at a time. Use about 5 to 7 sheets of phyllo dough, spreading a thin layer of melted butter between each sheet with a pastry brush, including the top. Sprinkle the cooled cabbage on the phyllo dough, leaving about an inch of space to the edge of each side except the right, which should have about 4 inches of space. Roll up, making sure to tuck in the sides.  Use the leftover melted butter to coat the outside of the strudel and seal up the seam. Puncture with a fork to let any excess steam escape as it is baking. Bake in a 350°F oven for about 30 minutes, or until golden brown. Serve warm.


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