Cabbage Strudel

Elevate your comfort food game with this savory Cabbage Strudel, a golden, flaky pastry filled with tender caramelized cabbage, sweet onions, and aromatic caraway seeds. Perfect for a hearty appetizer or a light meal, this recipe layers delicate phyllo dough with buttery breadcrumbs, creating an irresistibly crisp crust that encases the flavorful vegetable filling. With just 25 minutes of prep, this baked delight is a satisfying way to transform humble ingredients like cabbage into a stunning mainstay of European-inspired cooking. Serve it warm, alongside a fresh green salad, to let its earthy, spiced flavors shine.

Nutriscore Rating: 55/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1 medium head green cabbage
• 1 large yellow onion
• 4 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon ground caraway seeds
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 12 sheets phyllo dough
• 0.5 cups breadcrumbs
• 4 tablespoons melted butter

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.

Step 2

Cut the cabbage into thin shreds and dice the onion finely.

Step 3

In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.

Step 4

Add the onion and sauté for 2-3 minutes, or until softened.

Step 5

Add the shredded cabbage to the skillet, stirring well to combine with the onions.

Step 6

Sprinkle in the caraway seeds, salt, and black pepper. Cook the mixture for about 10-12 minutes, stirring occasionally, until the cabbage is tender and lightly caramelized. Remove from heat and let it cool slightly.

Step 7

On a clean, dry surface, lay out one sheet of phyllo dough and brush it lightly with melted butter. Sprinkle a thin layer of breadcrumbs across the sheet.

Step 8

Place another sheet of phyllo dough on top, brush it with butter, and sprinkle with breadcrumbs. Repeat this process until you have layered 6 sheets of phyllo.

Step 9

Spread half of the cooled cabbage mixture evenly over the layered phyllo, leaving a 1-inch border around the edges.

Step 10

Carefully roll up the phyllo dough, starting from one of the shorter edges, to form a log. Tuck the ends under to seal. Repeat with the remaining phyllo dough and cabbage mixture to create a second strudel.

Step 11

Transfer the rolled strudels to the prepared baking sheet, seam-side down.

Step 12

Brush the tops of the strudels with any remaining melted butter.

Step 13

Bake for 35-40 minutes, or until the strudels are golden brown and crispy.

Step 14

Let the strudels cool slightly before slicing. Serve warm as an appetizer or with a side salad for a light meal.

Nutrition Facts

Serving size	(934.6g)

Amount per serving	% Daily Value*
Calories	2129.4

Total Fat 134.9g	0%
Saturated Fat 59.8g	0%
Polyunsaturated Fat 4.1g
Cholesterol 257.4mg	0%
Sodium 4943.2mg	0%
Total Carbohydrate 205.7g	0%
Dietary Fiber 22.6g	0%
Total Sugars 21.5g
Protein 32.1g	0%

Vitamin D 40.6IU	0%
Calcium 237.5mg	0%
Iron 9.5mg	0%
Potassium 1039.2mg	0%

*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.

Source of Calories

Fat: 56.1%

Protein: 5.9%

Carbs: 38.0%