CABBAGE STRUDEL RECIPE | How to make strudel with store bought phyllo flaky dough | Zeljni Zavitek

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while providing a rich flavor.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

Cut half a head of cabbage into small pieces, about 10 cups total, and set aside.

Chop 2 regular cooking onions.

Chop 1 cup of bacon and prepare 0.5 pounds of sausage (homemade or any minced meat can be used).

In a pot, heat 4-6 tablespoons of olive oil over medium heat.

Add chopped onions to the pot and fry until translucent.

Add 3 cloves of minced garlic and fry until fragrant.

Add the chopped bacon and sausage to the pot, frying until the meat is cooked and the onions are golden.

Add the diced cabbage to the pot and season with salt and pepper.

Reduce the heat to low and cook for about 30 minutes, stirring occasionally, until the cabbage is soft.

Prepare the phyllo dough by covering unused sheets with a damp kitchen cloth to prevent drying out.

Roll out the first sheet of phyllo dough and brush it with about 1/4 cup of heated olive oil.

Add a second sheet of phyllo dough and brush it with more olive oil.

Eyeball the cabbage filling and add it to the phyllo dough, ensuring not to overfill to prevent it from exploding during baking.

Brush the tops of the strudels with melted butter or warm olive oil if preparing for freezing.

Wrap the strudels tightly in plastic wrap if not baking immediately.

Place the strudel in a preheated oven at 350°F and bake for 35 to 45 minutes, checking for a golden color and crunchy skin.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens