“A fantastic vegetarian main dish that goes well with glazed carrots and your favorite cooked grain. I also enjoy making this strudel into individual servings, egg roll style to serve as appetizers, or a side for a bowl of soup.”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. In a large skillet, melt 2 tablespoons butter.
  3. Add sugar and lemon juice and stir until sugar dissolves.
  4. Add cabbage, apple, onion, raisins and salt.
  5. Cook over medium high heat 7 to 10 minutes or until vegetables are tender, stirring occasionally. Drain.
  6. Add sour cream, mixing well.
  7. Lightly grease a cookie sheet.
  8. Place 1 phyllo sheet on that sheet.
  9. Brush with melted butter, sprinkle with about 2 teaspoons bread crumbs.
  10. Continue layering with 4 more sheets of phyllo, brushing each with butter and sprinkling with crumbs.
  11. Place cabbage mixture in a 2 inch wide strip 4 inches from the short side of phyllo shets, and 1 1/2 inches from long sides of phyllo.
  12. Fold 1 1/2 inch sides over cabage.
  13. Fold 4 inch side over cabbage and continue rolling up in jelly-roll fashion.
  14. Place cabbage roll seam side down; brush with remaining butter.
  15. Bake for 30-35 minutes or until golden brown and crisp.
  16. Allow to stand 5 minutes before slicing.

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