Ingredients for 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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How to Make 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
