Hungarian Cabbage Strudel Recette

Experience the rich flavors of Hungary with this authentic Cabbage Strudel recipe, passed down from a legendary Manhattan bakery! Chef Andre Heimann of Andre's Cafe shares Mrs. Herbst's secret, a comforting dish featuring tender baked cabbage enveloped in flaky phyllo dough. Perfect for a cozy weeknight dinner or a special occasion, this strudel is surprisingly easy to make and tastes unbelievably delicious. Serve it with a refreshing cucumber salad or a hearty soup for a complete Hungarian feast. Say goodbye to boring cabbage and hello to culinary adventure!

Préparation 45 min

Cuisson 135 min

Calories 576.5 kcal

Protéines 11g

Note Soyez le premier

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Hungarian Cabbage Strudel

Unsalted Butter
1 medium head of shredded cabbage (about 2 pounds)
1 teaspoon salt
Fresh Ground Black Pepper
1 package (14.1 ounces) phyllo dough, thawed

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Comment préparer Hungarian Cabbage Strudel

Preheat oven to 350°F (175°C).
Lightly butter a large (9x13 inch) baking pan. Spread 1 medium (about 2 pounds) head of shredded cabbage evenly in the pan.
Season cabbage with 1 teaspoon salt and 1/2 teaspoon black pepper.
Cut 4 ounces (1 stick) butter into small pieces and sprinkle over the cabbage.
Cover the pan tightly with aluminum foil, sealing the edges.
Bake for 45-60 minutes, or until the cabbage is tender and slightly golden. Occasionally lift the foil, gently mix the cabbage, and reseal.
Remove from oven, uncover, and allow the cabbage to cool completely to room temperature.
Increase oven temperature to 400°F (200°C).
In a small saucepan, melt the remaining 4 ounces (1 stick) butter.
Place a sheet of parchment paper on your work surface, narrow end closest to you. Lay a sheet of phyllo dough on top.
Brush the phyllo lengthwise with melted butter using a pastry brush.
Top with another sheet of phyllo and brush with butter. Repeat with remaining 8 phyllo sheets (10 total sheets).
Arrange the cooled cabbage on the phyllo dough stack, starting at the end closest to you. Create a thick layer about 2 inches deep.
Spread the cabbage evenly to the edges of the phyllo.
Using the parchment paper as an aid, tightly roll the phyllo dough, starting from the end with the cabbage. Gently adjust the parchment paper as you roll to keep the phyllo taut and prevent tearing.
Brush the top of the strudel with remaining melted butter.
Place the strudel seam-down on a baking sheet lined with parchment paper.
Bake for 40-45 minutes, or until the strudel is golden brown and crispy.
Serve hot or warm. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

22 g

Sugar

16g

Fat

149g

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Sweets & Sides Side Dishes European Vegetarian Fall Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Low Protein 5 Ingredients Or Less Side Dishes Vegetables Hungarian Easy European Dietary Low In Something Greens 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Hungarian Cabbage Strudel ?

Hungarian Cabbage Strudel prend environ 180 minutes du début à la fin — environ 45 minutes de préparation et 135 minutes de cuisson.

Combien de calories contient Hungarian Cabbage Strudel ?

Hungarian Cabbage Strudel contient environ 576.5 calories par portion, avec environ 11 g de protéines, 10 g de glucides et 75 g de lipides.

De quels ingrédients ai-je besoin pour Hungarian Cabbage Strudel ?

Les principaux ingrédients de Hungarian Cabbage Strudel sont Unsalted Butter, Cabbage, Salt, Fresh Ground Black Pepper, Phyllo Dough. Consultez la liste complète avec les quantités ci-dessus.