Cabbage Strudel Recipes

Steps:

• Preheat oven to 350 degrees F; lightly butter a large baking pan and spread cabbage evenly in pan.
• Season 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 F.
• 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 dough, at end closest to you, in a thick layer 2 inches deep; spread evenly to edges.
• With the help of the parchment paper, 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.

Steps:

• Filling: In a saute pan, melt the butter. Heat it to medium high heat and saute the cabbage until tender. Add the salt and sugar and stir to dissolve. Add the raisins and cook a few minutes to reduce and thicken any juices. Stir in the walnuts and spread on a sheet pan to cool.
• Strudel: Preheat the oven to 375 degrees.
• Line a sheet pan with parchment paper. Transfer 1 sheet of phyllo to a sheet pan. Using a pastry brush, brush the phyllo with butter. Sprinkle with 1/3 of the sugar and 1/3 of the chopped walnuts. Repeat with the 2 remaining sheets of phyllo. Reserve the remaining melted butter and sugar. Turn the sheet pan so that the phyllo is horizontal to your body. Spoon the cooled cabbage filling 2 inches in from the left hand edge of the phyllo, working from top to bottom, leaving 2 inches bare at the top and bottom. Turn the sheet pan 1/4 turn and roll up the pastry to encase the filling, forming a log. Move the log to the center of the sheet pan and tuck the ends under to keep the filling from oozing out. Brush the surface with melted butter and sprinkle with sugar. Bake until golden brown, about 30 minutes. Let cool 10 to 15 minuets on the pan. Using a serrated knife cut carefully into sections and serve warm.

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.

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.

Steps:

• Cut corned beef into 1/2-inch strips; set aside.
• Saute cabbage and next 3 ingredients in a large nonstick skillet coated with cooking spray 4 minutes or until cabbage wilts. Remove from heat; stir in dressing. Cool.
• Stir together butter and mustard; set aside.
• Unfold phyllo, and cover with a damp towel to prevent pastry from drying out.
• Stack 8 sheets on a flat surface covered with wax paper, brushing every other sheet with the butter mixture. Spoon half of the cabbage mixture lengthwise down half of phyllo stack, spreading to within 2 inches of edges. Top with half of corned beef and half of cheese. Fold in short edges 2 inches.
• Roll up, staring a long edge nearest filling. Place, seam side down, on a baking sheet coated with cooking spray. Cut 1/4-inch deep diagonal slit, 1 inch apart, across top. Coat strudel with cooking spray. Repeat with remaining phyllo, butter mixture, and filling.
• Bake at 425 degrees Fahrenheit for 12 to 15 minutes or until golden. Cut diagonally into 3- to 4-inch pieces. Serve immediately.

Steps:

• Preheat oven 400' degrees F.
• Spray 15 x 10 x 2 inch jellyroll with cooking spray.
• Coat a large nonstick skillet with cooking spray.
• Place over medium heat until hot.
• Add cabbage& onion; cover, cook 5 min.
• Combine cabbage mixture, apples and raisins in a large bowl.
• Combine sour cream& mustard add to cabbage mixture, stir well.
• Set aside.
• Working with 1 phyllo sheet at a time, brush sheet with butter.
• Placing one on top of the other.
• Spoon cabbage mixture lengthwise down one-third of phyllo stack, leaving a 1 inch border.
• Sprinkle shredded cheese over filling.
• Starting with the longest side, roll up jellyroll fashion, place seam side down, diagonally on jelly roll pan tuck ends under brush with butter.
• Diagonally cut 1/4 inch deep slashes about 2 inches apart across top.
• Bake at 400' degrees F 45 minutes.
• Let stand 10 minutes before serving.