Sweet Cabbage Strudel 10.000

Deb Lindsey for The Washington Post

Oct 10, 2017

This is more sweet-and-sour than sweet, and it’s not a dessert, but it’s not entirely savory, either; in short, it’s a complete surprise, and an unforgettable one.

Make it part of a brunch spread, thinking of it as you might a kugel or blintz dish. You could also serve it as an appetizer. Best of all, add it to your holiday repertoire and bring out as a side dish for the holidays.

When you're working with the phyllo dough, it's best to keep it under damp paper towels.

Serve with sour cream.

To read the accompanying story, see: These three cookbooks went viral before the Internet existed — and they still hold up today.


Servings:
10 as an appetizer, brunch dish or side; makes 2 strudels

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 10 as an appetizer, brunch dish or side; makes 2 strudels

Ingredients
  • 1/2 cup raisins
  • 4 tablespoons (1/2 stick) unsalted butter, plus 8 tablespoons (1 stick), melted
  • 1/4 cup sugar
  • 3 tablespoons fresh lemon juice (from 1 lemon)
  • 1 tart apple, peeled and grated (can hold it in water to avoid discoloring)
  • 5 cups shredded green cabbage (from 1/2 head)
  • 1/4 teaspoon salt, plus more as needed
  • 1/2 cup sour cream, plus more for serving
  • 10 sheets phyllo dough (about 7 ounces; defrosted if frozen)
  • 1/4 cup finely crushed dried bread or cracker crumbs

Directions

Preheat the oven to 350 degrees. Use cooking oil spray to grease a baking sheet.

Place the raisins in a small bowl and cover with hot water; let sit for 10 minutes, then drain.

Melt the 4 tablespoons of butter in a large saute pan over medium heat. Stir in the sugar and lemon juice; cook for 2 minutes until the sugar has dissolved.

Stir in the apple, cabbage and 1/4 teaspoon salt. Cover and cook for 5 minutes, then uncover and increase the heat to medium-high; cook for 3 to 4 minutes, stirring, so much of the excess moisture evaporates.

Let cool slightly. Taste and season with more salt, as needed. Stir in the raisins and sour cream, then taste again for salt.

Place 1 sheet of the phyllo dough on a clean, damp kitchen towel. Brush with some of the melted butter, then sprinkle lightly with some of the crumbs. Repeat this layering 4 more times.

Spread half the cabbage mixture across a narrow end of the dough, leaving a 1 1/2-inch border on both sides and a 4-inch border on the top. First, fold in the side borders, then fold down the 4-inch border.

Use the edge of the kitchen towel to help guide/roll the filled phyllo into a log/strudel. Transfer it to the baking sheet, seam side down.

Repeat with the remaining butter, phyllo, crumbs and cabbage filling, to roll and create the second strudel. Transfer to the baking sheet, alongside the first strudel. Brush the tops of both strudel with any remaining melted butter.

Bake (middle rack) for about 40 minutes, or until the strudels are crisped and golden brown. Let cool for at least 5 minutes before cutting.

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Recipe Source

Adapted from "The Victory Garden Cookbook," by Marian Morash (Alfred A. Knopf, 1982).

Tested by Charlotte Druckman and Mary Pat Flaherty.

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