Cabbage Strudel
Elevate your comfort food game with this savory Cabbage Strudel, a golden, flaky pastry filled with tender caramelized cabbage, sweet onions, and aromatic caraway seeds. Perfect for a hearty appetizer or a light meal, this recipe layers delicate phyllo dough with buttery breadcrumbs, creating an irresistibly crisp crust that encases the flavorful vegetable filling. With just 25 minutes of prep, this baked delight is a satisfying way to transform humble ingredients like cabbage into a stunning mainstay of European-inspired cooking. Serve it warm, alongside a fresh green salad, to let its earthy, spiced flavors shine.
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Recipe Information
Ingredients
- 1 medium head green cabbage
- 1 large yellow onion
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon ground caraway seeds
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 12 sheets phyllo dough
- 0.5 cups breadcrumbs
- 4 tablespoons melted butter
Instructions
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
Cut the cabbage into thin shreds and dice the onion finely.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
Add the onion and sauté for 2-3 minutes, or until softened.
Add the shredded cabbage to the skillet, stirring well to combine with the onions.
Sprinkle in the caraway seeds, salt, and black pepper. Cook the mixture for about 10-12 minutes, stirring occasionally, until the cabbage is tender and lightly caramelized. Remove from heat and let it cool slightly.
On a clean, dry surface, lay out one sheet of phyllo dough and brush it lightly with melted butter. Sprinkle a thin layer of breadcrumbs across the sheet.
Place another sheet of phyllo dough on top, brush it with butter, and sprinkle with breadcrumbs. Repeat this process until you have layered 6 sheets of phyllo.
Spread half of the cooled cabbage mixture evenly over the layered phyllo, leaving a 1-inch border around the edges.
Carefully roll up the phyllo dough, starting from one of the shorter edges, to form a log. Tuck the ends under to seal. Repeat with the remaining phyllo dough and cabbage mixture to create a second strudel.
Transfer the rolled strudels to the prepared baking sheet, seam-side down.
Brush the tops of the strudels with any remaining melted butter.
Bake for 35-40 minutes, or until the strudels are golden brown and crispy.
Let the strudels cool slightly before slicing. Serve warm as an appetizer or with a side salad for a light meal.
Nutrition Facts
Calories |
2129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.9 g | 173% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 4943 mg | 215% | |
| Total Carbohydrate | 205.7 g | 75% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 21.5 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 238 mg | 18% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1039 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
