Simple Cabbage Strudel
Recipe: #21988
December 03, 2015
Categories: Cabbage, Eastern European, Oven Bake, Vegetarian, Refrigerated Dough, more
"A traditional Eastern European dish, strudel is mostly served as a dessert. In this recipe phyllo dough will be combined with cabbage for a savory treat. Recipe found on Recipe4Living's website and will yield 2 strudels."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (644.6 g)
- Calories 967
- Total Fat - 68.3 g
- Saturated Fat - 32.9 g
- Cholesterol - 122 mg
- Sodium - 3345.7 mg
- Total Carbohydrate - 81.4 g
- Dietary Fiber - 13.9 g
- Sugars - 18.5 g
- Protein - 13.7 g
- Calcium - 231.4 mg
- Iron - 5.8 mg
- Vitamin C - 168.6 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
In a large bowl toss together the salt and cabbage. Set aside for 15 minutes and than drain off any excess liquid.
Step 2
In a large skillet heat oil. Add the drained cabbage and green onions cooking over medium heat for 5-6 minutes. Season with pepper.
Step 3
Lay out one pyhllo sheet and brush with melted butter and sprinkle with bread crumbs. Repeat this 3 more times stacking each sheet on top of the other for a stack of 4 sheets.
Step 4
Spoon 1/2 of the cabbage mixture down the long side of the stacked sheets keeping it about 4 inches from the edges. Fold in sides, roll up, and place seam side down on a buttered pan. Brush the roll with melted butter and repeat this procedure for the second strudel.
Step 5
Bake in a 350F oven for approximately 45 minutes or until golden brown. Let strudel rest 10 minutes than cut and serve.
Tips
No special items needed.
0 Reviews
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