Simple Cabbage Streudel


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Strudel is a traditional Easter European technique and although mostly used with desserts, the flaky phyllo dough is used with cabbage in this recipe.

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  • 2 lb. green cabbage, shredded
  • 2 tsp. salt
  • 1/2 C. green onions, sliced
  • 2 Tbs. vegetable oil
  • 1/4 tsp. ground pepper
  • 8 sheets phyllo dough, thawed
  • 1/2 C. bread crumbs
  • 1/2 C. butter, melted

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Toss together the salt and cabbage. Let stand 15 minutes and drain off any excess liquid. Cook the green onions with the cabbage on medium heat for 5-6 minutes. Season with the pepper. Brush each sheet of phyllo with melted butter then sprinkle with bread crumbs. Prepare 4 sheets-stacking one on top of the other. Spoon 1/2 of the cabbage mixture down the long side of phyllo sheets about 4 inches from the edges. Fold in sides and roll up. Place seam side down on buttered pan. Brush the roll with melted butter. Repeat the procedure for second strudel. Bake at 350 degrees for 45 minutes or until browned. Allow it to rest for about 10 minutes, cut and serve while warm.

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