Cabbage Strudel

Cabbage Strudel
Servings: 8 Prep 15 mins Bake 375°F 35 mins Cook 15 mins


  • 1/2 cup (1 stick) unsalted butter
  • 1 large onion, chopped
  • 1 small green cabbage (2 pounds), thinly sliced (8 cups)
  • 2 medium carrots, peeled and shredded (1 cup)
  • 1 teaspoon salt
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon caraway seeds
  • 1/8 teaspoon black pepper
  • 4 ounces feta cheese, crumbled
  • 3/4 cup plain bread crumbs
  • 6 sheets (17 x 12 inches), from 1-pound package

Make It

1. Heat oven to 375 degrees F. Coat 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray.

2. In large skillet, melt 2 tablespoons butter over medium-high heat. Add onion; saute until softened, 5 minutes. Add cabbage, carrots and salt; cook until softened, 10 minutes. Remove from heat; stir in dill, caraway seeds, pepper, feta cheese and 1/2 cup bread crumbs.

3. In pan, melt remaining butter. Lay phyllo sheets flat on surface; cover with waxed paper and wet towel. Working quickly, place 1 sheet separately on surface. Brush with some butter; top with 2 teaspoons crumbs. Repeat with remaining phyllo, butter, crumbs, stacking each on top.

4. Spoon cabbage filling in a strip 2 inches in from one long side, 2 inches from short sides. Fold both short sides over filling; roll up from long side into a log. Place roll, seam side down, in prepared pan.

5. Bake in 375 degrees F oven 35 minutes or until golden. Let cool 30 minutes. With serrated knife, cut into slices.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 264, Fat, total (g): 17, chol. (mg): 44, sat. fat (g): 10, carb. (g): 24, fiber (g): 4, pro. (g): 6, sodium (mg): 617, Percent Daily Values are based on a 2,000 calorie diet.