Hungarian Cabbage Strudel Recipes

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:

• Preheat oven to 350 degrees F.
• Boil the cabbage head in salted water until the leaves can be removed easily, about 4 minutes. Separate 12 of the largest leaves. Remove the thick stem in the center of each, not cutting through the entire leaf.
• Render the bacon in a medium saute pan over medium heat until crispy, about 6 minutes. Use a slotted spoon to transfer bacon to a large mixing bowl, leaving residual fat in pan.
• Add garlic, onion and paprika to pan and cook until garlic and onion have softened, about 4 minutes. Season with salt and pepper, then transfer to bowl with bacon and let cool to room temperature.
• Fold in the beef, ham, pork, rice and eggs. Season with salt and pepper.
• Place 1/3 cup of the mixture at the tip of a cabbage leaf. Roll up, tucking in the sides to seal the filling within the cabbage leaf. Repeat with the remaining filling mixture and cabbage leaves.
• Combine canned tomatoes with their juice, sauerkraut, caraway seeds and tomato paste in a small bowl.
• Transfer half of the tomato mixture to a medium Dutch oven and spread it across the bottom. Place the stuffed cabbage on top, followed by the remaining tomato mixture. Bring to a simmer, then partially cover and transfer to the oven. Bake 1 hour.
• Meanwhile, whisk together the sour cream, milk, Dijon and dill.
• Drizzle the sour cream sauce over the cabbage. Serve.

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:

• 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.