Description
A golden, flaky strudel filled with sweet-spiced cabbage and raisins, perfect for cozy breakfasts or elegant appetizers.
Ingredients
Scale
- 1 large head of cabbage, shredded (about 800 g)
- 1 cup raisins (≈165 g)
- 1/2 cup brown sugar (packed, ≈110 g)
- 2 tablespoons butter (28 g)
- 1 teaspoon ground cinnamon
- 1 package phyllo pastry sheets (use about 6 sheets)
- 1 large egg (for egg wash)
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add the shredded cabbage and sauté until soft and slightly translucent, about 10 minutes.
- Stir in the raisins, brown sugar, cinnamon, salt, and pepper, and cook for an additional 5 minutes.
- Lay out a sheet of phyllo pastry and brush lightly with melted butter. Place another sheet on top and repeat until you have about 6 layers.
- Spoon the cabbage mixture along one long edge of the pastry, leaving a 1-inch margin at each end.
- Fold the short sides of the pastry over the filling and roll it up tightly to form a log.
- Brush the seam with a little butter to seal.
- Place the roll seam-side down on a baking sheet lined with parchment paper.
- Beat the egg and brush the top of the strudel with the egg wash.
- Bake for 30–35 minutes, until the pastry is deep golden brown and crispy.
- Allow to cool slightly before slicing and serving.
Notes
For a lower-sugar option, reduce brown sugar or substitute with a sweetener. Handle phyllo carefully to prevent drying.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 30g
- Sodium: 120mg
- Fat: 4.5g
- Saturated Fat: 2.0g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3.7g
- Protein: 4g
- Cholesterol: 0mg