Best 2 Simple Cabbage Strudel Recipes

Unleash your culinary creativity with a delightful journey into the realm of cabbage strudel, a savory pastry that harmoniously blends crispy layers of phyllo dough with a vibrant filling of tender cabbage, aromatic onions, and a symphony of herbs. This versatile dish tantalizes taste buds as a delectable appetizer, a hearty main course, or a delectable side dish, seamlessly adapting to various mealtime occasions. Embark on a culinary voyage with our curated collection of cabbage strudel recipes, each offering unique flavor profiles and preparation techniques to satisfy every palate. From the classic Austrian variant to innovative fusion creations, discover the endless possibilities that await you in the realm of cabbage strudel.

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HUNGARIAN CABBAGE STRUDEL

Hungarian Cabbage Strudel image

Provided by Elaine Louie

Categories dinner, side dish

Time 2h

Yield 4 servings

Number Of Ingredients 5

Ingredients

8 ounces (2 sticks) unsalted butter, more for greasing pan
1 very small head cabbage or half a medium cabbage (about 1 pound), cored and shredded
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
10 sheets phyllo dough, defrosted

Steps:

Heat oven to 350 degrees. Lightly butter a large baking pan and spread cabbage evenly in pan. Sprinkle with salt and pepper. Cut up 4 ounces (1 stick) butter into small pieces, and sprinkle over cabbage. Cover with foil, sealing edges. Bake until tender and golden, 45 minutes to 60 minutes, occasionally lifting foil and mixing cabbage, then resealing.
Remove from heat, uncover and allow to cool to room temperature. (May be stored, covered and refrigerated, for up to 24 hours; use chilled.)
Set oven temperature to 400 degrees. In a small saucepan, melt remaining 4 ounces butter. Place a sheet of parchment paper on a work surface with the narrow end closest to you, and top with a sheet of phyllo dough. Brush lengthwise (up and down) with a little butter. Top with another sheet of phyllo, and brush again with butter. Repeat until all 10 sheets are buttered and stacked.
Arrange cabbage on top sheet, at end closest to you, in a thick layer 2 inches deep. Spread evenly to side edges. With the help of the parchment paper (and rolling as if for sushi in a bamboo roller), roll phyllo starting at the end with the cabbage. As you work, adjust parchment paper so that phyllo is rolled, enclosing cabbage, without the paper. Brush top of roll with butter, place on baking sheet and bake until golden, about 40 minutes. Serve hot or warm.

Nutrition Facts : @context http, Calories 594, UnsaturatedFat 16 grams, Carbohydrate 36 grams, Fat 49 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 30 grams, Sodium 559 milligrams, Sugar 6 grams, TransFat 2 grams

SIMPLE CABBAGE STRUDEL

Simple Cabbage Strudel image

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.

Provided by lauralie41

Categories European

Time 1h40m

Yield 2 strudels

Number Of Ingredients 8

Ingredients

2 lbs green cabbage, shredded
2 teaspoons salt
1/2 cup green onion, sliced
2 tablespoons vegetable oil
1/4 teaspoon ground pepper
8 sheets phyllo dough, thawed
1/2 cup breadcrumbs
1/2 cup butter, melted

Steps:

In a large bowl toss together the salt and cabbage.
Set aside for 15 minutes and than drain off any excess liquid.
In a large skillet heat oil.
Add the drained cabbage and green onions cooking over medium heat for 5-6 minutes.
Season with pepper.
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.
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.
Bake in a 350F oven for approximately 45 minutes or until golden brown.
Let strudel rest 10 minutes than cut and serve.

Tips:

Use a large, sharp knife to thinly slice the cabbage. This will help it cook evenly and prevent it from becoming tough.
Be sure to drain the cabbage well after salting it. This will help to remove excess moisture and prevent the strudel from becoming soggy.
Use a light hand when rolling the strudel. If you roll it too tightly, it will be difficult to cut and serve.
Bake the strudel until the pastry is golden brown and the filling is heated through. This will take about 30 minutes.
Let the strudel cool for a few minutes before slicing and serving. This will help the filling to set and prevent it from falling out.
Serve the strudel with your favorite dipping sauce. Sour cream, yogurt, and applesauce are all popular choices.

Conclusion:

Cabbage strudel is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover cabbage. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a new favorite.

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