Best 4 Simple Cabbage Strudel Recipes

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Cabbage strudel is a delightful dish that combines the flavors of cabbage, spices, and flaky pastry. This savory dish is a popular choice for a main course or side dish, and it can be made with a variety of different ingredients. Whether you prefer a traditional recipe or something more modern, there are many simple cabbage strudel recipes available to suit your taste.

Check out the recipes below so you can choose the best recipe for yourself!

CABBAGE STRUDEL



Cabbage Strudel image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 1 log or 8 servings

Number Of Ingredients 9

1/4 cup butter
1/2 green cabbage, shredded
1/4 teaspoon salt
1/2 cup sugar
1/2 cup raisins
1/4 cup walnut pieces, toasted
3 sheets phyllo pastry, thawed overnight in the refrigerator, if frozen kept moist
8 tablespoons (1 stick) unsalted butter, melted
1 cup walnuts, lightly toasted and finely chopped

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.

HUNGARIAN CABBAGE STRUDEL



Hungarian Cabbage Strudel image

According to chef Andre Heimann of Andre's Cafe in Manhattan, and Andre's Hungarian Strudels & Pastries in Forest Hills, American' are not exposed to enough cabbage; they know cole slaw. This is his recipe for Cabbage Strudel which he got from Mrs. Herbst's, a Hungarian bakery on Third Avenue, now gone. He suggest serving it with a cucumber salad or a soup.

Provided by threeovens

Categories     Greens

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 5

8 ounces unsalted butter, more for greasing pan
1 lb cabbage, cored and shredded (about 1/2 head)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
10 sheets phyllo dough, defrosted

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.

Nutrition Facts : Calories 576.5, Fat 49, SaturatedFat 29.9, Cholesterol 121.9, Sodium 546.9, Carbohydrate 31.5, Fiber 3.6, Sugar 4.2, Protein 5.5

SIMPLE CABBAGE STRUDEL



Simple Cabbage Strudel image

A traditional Eastern European dish, strudel is mostly served as a dessert. In this recipe phyllo dough will be combined with cabbage for a savory treat. Recipe found on Recipe4Living's website.

Provided by lauralie41

Categories     European

Time 1h40m

Yield 2 strudels

Number Of Ingredients 8

2 lbs green cabbage, shredded
2 teaspoons salt
1/2 cup green onion, sliced
2 tablespoons vegetable oil
1/4 teaspoon ground pepper
8 sheets phyllo dough, thawed
1/2 cup breadcrumbs
1/2 cup butter, melted

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.

HUNGARIAN CABBAGE STRUDEL



Hungarian Cabbage Strudel image

Provided by Elaine Louie

Categories     dinner, side dish

Time 2h

Yield 4 servings

Number Of Ingredients 5

8 ounces (2 sticks) unsalted butter, more for greasing pan
1 very small head cabbage or half a medium cabbage (about 1 pound), cored and shredded
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
10 sheets phyllo dough, defrosted

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.

Nutrition Facts : @context http, Calories 594, UnsaturatedFat 16 grams, Carbohydrate 36 grams, Fat 49 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 30 grams, Sodium 559 milligrams, Sugar 6 grams, TransFat 2 grams

Tips:

  • For a crispy strudel, brush the phyllo dough with melted butter before baking.
  • To prevent the strudel from becoming soggy, drain the cabbage well before adding it to the filling.
  • For a more flavorful filling, add some cooked bacon or sausage to the cabbage.
  • If you don't have caraway seeds, you can substitute with other spices like dill or fennel seeds.
  • Serve the strudel warm with a dollop of sour cream or yogurt.

Conclusion:

Simple cabbage strudel is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its crispy phyllo dough, flavorful cabbage filling, and creamy sauce, this strudel is sure to be a hit with the whole family. So next time you're looking for a quick and easy dinner recipe, give this simple cabbage strudel a try. You won't be disappointed!

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