Cabbage Strudel
"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."
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 tablespoons butter
- 1 tablespoon sugar
- 1 1⁄2 teaspoons lemon juice
- 3 cups green cabbage, shredded fine
- 1⁄2 cup tart apple, shredded
- 1⁄2 cup onion, chopped
- 1⁄4 cup raisins
- 1⁄4 teaspoon salt
- 1⁄2 cup sour cream
- 5 phyllo pastry sheets, thawed
- 1⁄3 cup butter, melted
- 1⁄3 cup dry breadcrumbs
directions
- Preheat oven to 350 degrees F.
- In a large skillet, melt 2 tablespoons butter.
- Add sugar and lemon juice and stir until sugar dissolves.
- Add cabbage, apple, onion, raisins and salt.
- Cook over medium high heat 7 to 10 minutes or until vegetables are tender, stirring occasionally. Drain.
- Add sour cream, mixing well.
- Lightly grease a cookie sheet.
- Place 1 phyllo sheet on that sheet.
- Brush with melted butter, sprinkle with about 2 teaspoons bread crumbs.
- Continue layering with 4 more sheets of phyllo, brushing each with butter and sprinkling with crumbs.
- 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.
- Fold 1 1/2 inch sides over cabage.
- Fold 4 inch side over cabbage and continue rolling up in jelly-roll fashion.
- Place cabbage roll seam side down; brush with remaining butter.
- Bake for 30-35 minutes or until golden brown and crisp.
- Allow to stand 5 minutes before slicing.
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Reviews
-
These are sublime and perfect to go alongside a fall or winter soup. Thanks! -
Oh gosh this is a great cabbage recipe Geema! just the filling by itself was so good, I plan on using the filling for other recipes also, this is fabulous, really the only change I made was I added in some fresh garlic while sauteeing the cabbage and other ingredients, thanks for sharing this great recipe hon!...Kitten:)
RECIPE SUBMITTED BY
Geema
Naples, 87
<p>Life often interupts our comfortable routines in very unexpected ways and in the past three years I've certainly faced some challenges. As a health nut who ate mostly vegetarian I was beyond shocked to discover that I was diabetic. <img title=Yell src=../tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> I shouted and rebelled and cried. But the good news is that I can control my glucose levels simply by eating very low carb. What a complete turn around it was to pass up all my high carb vegetarian foods like grains, and veggies and embrace meat! <img title=Surprised src=../tiny_mce/plugins/emotions/img/smiley-surprised.gif border=0 alt=Surprised /> I've adjusted to this limited diet and thanks to Zaar can eat a nice variety of healthful meals.</p>
<p> The next challenge was a freakish fall I took while in New York with my daughter that left me paralyzed and in much pain. I thank God that I am so much better today after more than two years recovery, with total mobility and just some minor pain in my arms and hands. Cooking and communicating here was not really on my priority list. But, I am back in action and ready to cook, take photos, and enjoy this wonderful community of friends.<img title=Laughing src=../tiny_mce/plugins/emotions/img/smiley-laughing.gif border=0 alt=Laughing /></p>
<p>My husband and I continue to enjoy our grandchildren and being closely involved with their day to day activities. I am also the proud owner of a sweet grey and white cat who came to my door as a little kitten 6 months ago. Her name is Bonny and you can read her story here: <a href=http://www.theanimalrescuesite.com/clickToGive/ps/3/g7hopubcqxji7ub0y6fg target=_blank>http://www.theanimalrescuesite.com/clickToGive/ps/3/g7hopubcqxji7ub0y6fg</a>.</p>
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