Hungarian Cabbage Strudel
- Total Time
- About 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces (2 sticks) unsalted butter, more for greasing pan
- 1very small head cabbage or half a medium cabbage (about 1 pound), cored and shredded
- ½teaspoon salt
- ½teaspoon freshly ground black pepper
- 10sheets phyllo dough, defrosted
Nutritional analysis per serving (4 servings)
594 calories; 49 grams fat; 29 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 6 grams protein; 559 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Remove from heat, uncover and allow to cool to room temperature. (May be stored, covered and refrigerated, for up to 24 hours; use chilled.)
- Step 3
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.
- Step 4
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.
Private Notes
Comments
We love this recipe. The cooked cabbage is sweet and savoury at the same time. I brushed olive oil rather than butter on the phyllo layers, which made for a lighter, crisper crust. The strudel was golden brown in about 32 minutes in my oven, which tends to run hot, so it is a good idea to start checking at about 30 minutes.
This is very close to my grandmother's recipe and is also listed as the recipe from Andre's in NY. To prepare the cabbage, we fry it slowly in butter (or schmaltz, if you want it to be authentic), with salt and lots of pepper. The cabbage also can be mixed with noodles (szekely). Whether wrapped in phyllo or mixed with noodles, it's a great treat.
Urgent question: Can I make this one day ahead of time and re-heat the day of the dinner party? Many thanks!
This is very close to my grandmother's recipe and is also listed as the recipe from Andre's in NY. To prepare the cabbage, we fry it slowly in butter (or schmaltz, if you want it to be authentic), with salt and lots of pepper. The cabbage also can be mixed with noodles (szekely). Whether wrapped in phyllo or mixed with noodles, it's a great treat.
We love this recipe. The cooked cabbage is sweet and savoury at the same time. I brushed olive oil rather than butter on the phyllo layers, which made for a lighter, crisper crust. The strudel was golden brown in about 32 minutes in my oven, which tends to run hot, so it is a good idea to start checking at about 30 minutes.
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