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“This looks elegant served as an appetizer, side, or even main dish. For convenience you can use the bagged shredded 'coleslaw' cabbage.”
1hr 5mins

Ingredients Nutrition


  1. Defrost phyllo.
  2. Preheat oven to 350F degrees.
  3. In a large skillet over medium flame heat oil.
  4. Add onions and garlic.
  5. Saute until soft and golden about 8-10 minutes.
  6. Gradually add cabbage stirring frequently until soft and wilted approximately 10 minutes.
  7. Remove from heat.
  8. Stir in mustard, caraway, salt, and pepper.
  9. Add non-dairy creamer and egg.
  10. Mix well to combine.
  11. Prepare margarine in a bowl with pastry brush.
  12. Grease a 15" x 10" jelly roll pan.
  13. arrange phyllo with the short sides across.
  14. Brush each with margarine and sprinkle 1 TBs. bread crumbs.
  15. Repeat until the last sheet is brushed with margarine.
  16. Place cabbage on top 1/3 of phyllo about 4 inches from top and sides.
  17. Fold long sides in, covering part of the filling.
  18. Fold top side down.
  19. Carefully fold down again until all is in the roll.
  20. Brush ends with margarine to secure.
  21. Place seam side down.
  22. Mix egg white with water and using a pastry brush baste top sprinkle with sesame seeds.
  23. Bake 40-45 minutes
  24. Let stand 30 mins afterward before cutting.

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