Simple Cabbage Strudel
Delightfully flaky and packed with savory goodness, this Simple Cabbage Strudel is a budget-friendly yet elegant dish perfect for any occasion. Featuring tender, golden sautéed green cabbage and onions seasoned with a hint of caraway (optional for extra depth), this recipe is wrapped in delicate layers of buttery, crisp phyllo dough. Each bite offers a satisfying combination of textures and flavors, and the use of breadcrumbs ensures the filling stays perfectly balanced. Quick to prepare with minimal ingredients, this strudel works beautifully as a vegetarian appetizer, snack, or light meal. Whether served warm or at room temperature, it’s a versatile dish destined to impress with its rustic charm and rich aroma.
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Recipe Information
Ingredients
- 1 small head (about 1.5 pounds) Green cabbage
- 1 medium Yellow onion
- 4 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground caraway seeds (optional)
- 8 sheets Phyllo dough
- 4 tablespoons Olive oil or melted butter
- 0.25 cup Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
Remove and discard any tough outer leaves from the cabbage. Finely shred the cabbage and set aside.
Peel and finely chop the yellow onion.
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the shredded cabbage to the skillet, stirring to combine. Cook for 8-10 minutes, stirring occasionally, until the cabbage is wilted and slightly golden.
Season the cabbage mixture with salt, black pepper, and ground caraway seeds if using. Stir well and remove from heat. Allow the mixture to cool for 10 minutes.
Lay out one sheet of phyllo dough on a clean surface. Brush lightly with olive oil or melted butter. Sprinkle a small pinch of breadcrumbs over the sheet to prevent sogginess.
Place a second sheet of phyllo dough on top of the first, brush with oil or butter, and sprinkle with breadcrumbs. Repeat this process until all 8 sheets are stacked.
Spread the cooled cabbage mixture evenly in a horizontal line along one end of the phyllo dough, leaving about 2 inches of space from the edges.
Fold in the edges of the phyllo dough over the filling, then carefully roll the dough into a log, enclosing the cabbage mixture tightly.
Place the strudel seam-side down on the prepared baking sheet. Brush the top generously with olive oil or melted butter.
Bake the strudel in the preheated oven for 30-35 minutes, or until the top is golden brown and crisp.
Allow the strudel to cool for 5-10 minutes before slicing into portions with a sharp knife.
Serve warm or at room temperature as an appetizer, snack, or light meal.
Nutrition Facts
Calories |
1673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.1 g | 139% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 4118 mg | 179% | |
| Total Carbohydrate | 157.5 g | 57% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 28.7 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 332 mg | 26% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1473 mg | 31% | |
*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.
