Hungarian Cabbage Strudel
Delight your taste buds with this Hungarian Cabbage Strudel, a savory and flaky pastry that's irresistibly rich in flavor. Perfectly caramelized cabbage and onions seasoned with a hint of paprika and ground black pepper are wrapped in delicate layers of buttery filo pastry for a rustic yet elegant dish. This traditional Hungarian recipe combines simple ingredients with expert technique to create a satisfying appetizer, snack, or vegetarian main course. With its golden, crisp exterior and hearty filling, Hungarian Cabbage Strudel is sure to impress at gatherings or make an unforgettable addition to your everyday table. Plus, it's surprisingly easy to prepare, bringing Old World flavors straight to your kitchen in just over an hour.
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 1 teaspoon Salt
- 4 tablespoons Butter
- 1 medium, finely chopped Onion
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
- 8 sheets (thawed if frozen) Filo (phyllo) pastry sheets
- 6 tablespoons, melted Unsalted butter (for brushing)
Instructions
Remove the outer leaves of the cabbage and finely shred it.
Sprinkle the shredded cabbage with salt and allow it to sit for 15 minutes to release excess moisture. Squeeze the cabbage to remove as much liquid as possible and set aside.
In a large skillet over medium heat, melt 4 tablespoons of butter. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the shredded cabbage to the skillet and cook until tender and caramelized, stirring occasionally, about 15-20 minutes.
Season the cabbage mixture with black pepper and paprika, then remove it from the heat and let it cool completely.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
On a clean surface, lay out one filo pastry sheet and brush it lightly with melted butter. Place another filo sheet on top and brush with more butter. Repeat until 4 sheets are stacked.
Spread half of the cabbage mixture in an even layer along one short edge of the filo stack, leaving about 1 inch of space at the edge.
Carefully roll the pastry over the filling, tucking in the sides as you go to form a neat log. Place the log seam-side down on the prepared baking sheet.
Repeat the layering and rolling process with the remaining filo sheets and cabbage mixture to form a second strudel.
Brush the tops of both strudels generously with melted butter.
Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crisp.
Allow the strudels to cool for 5-10 minutes before slicing into pieces and serving.
Nutrition Facts
Calories |
246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 450 mg | 20% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.2 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 76 mg | 6% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 314 mg | 7% | |
*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.
