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.

Nutriscore Rating: 66/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.

Step 2

Remove and discard any tough outer leaves from the cabbage. Finely shred the cabbage and set aside.

Step 3

Peel and finely chop the yellow onion.

Step 4

In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Fold in the edges of the phyllo dough over the filling, then carefully roll the dough into a log, enclosing the cabbage mixture tightly.

Step 11

Place the strudel seam-side down on the prepared baking sheet. Brush the top generously with olive oil or melted butter.

Step 12

Bake the strudel in the preheated oven for 30-35 minutes, or until the top is golden brown and crisp.

Step 13

Allow the strudel to cool for 5-10 minutes before slicing into portions with a sharp knife.

Step 14

Serve warm or at room temperature as an appetizer, snack, or light meal.

Nutrition Facts

Serving size	(1094.5g)

Amount per serving	% Daily Value*
Calories	1672.8

Total Fat 108.1g	0%
Saturated Fat 33.7g	0%
Polyunsaturated Fat 1.4g
Cholesterol 131.6mg	0%
Sodium 4117.7mg	0%
Total Carbohydrate 157.5g	0%
Dietary Fiber 26.2g	0%
Total Sugars 28.7g
Protein 26.0g	0%

Vitamin D 9.0IU	0%
Calcium 331.8mg	0%
Iron 8.4mg	0%
Potassium 1472.6mg	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: 57.0%

Protein: 6.1%

Carbs: 36.9%