This Savory Cabbage Strudel is a comforting, vegetarian-friendly dish that transforms simple vegetables into an elegant appetizer or side. The filling combines earthy sautéed mushrooms with sweet, tender cabbage and fresh bok choy greens, accented by bright herbs like dill and cilantro. All wrapped in layers of buttery, flaky phyllo dough that bake to a golden crisp. ItâÂÂs a wonderful way to use up fresh greens and offers a delicious twist on traditional strudel recipes. Perfect for holiday gatherings, potlucks, or a hearty weeknight dinner alongside a simple soup or salad. The balance of savory vegetables and crisp pastry makes it a crowd-pleaser that is both satisfying and relatively quick to assemble.
Savory Cabbage Strudel
Description
This Savory Cabbage Strudel is a comforting, vegetarian-friendly dish that transforms simple vegetables into an elegant appetizer or side. The filling combines earthy sautéed mushrooms with sweet, tender cabbage and fresh bok choy greens, accented by bright herbs like dill and cilantro. All wrapped in layers of buttery, flaky phyllo dough that bake to a golden crisp. It's a wonderful way to use up fresh greens and offers a delicious twist on traditional strudel recipes.Ingredients
Directions
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Preheat oven to 400ðF (204ðC).
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In a large heavy saucepan, melt 1 tablespoon of butter over medium-high heat.
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Add the shredded cabbage, bok choy greens, currants (if using), sliced onion, and chopped scallions.
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Cook for 3-4 minutes, stirring occasionally, until the greens begin to wilt.
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Stir in the fresh dill, cilantro (or parsley), and salt.
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Continue cooking for 1 minute over high heat, stirring well to incorporate the herbs.
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Remove the vegetable mixture from heat and set aside.
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In a separate large skillet, melt 1 tablespoon of butter over high heat.
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Add the sliced mushrooms and sauté, stirring frequently, until they begin to soften and release their moisture.
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Remove mushroom skillet from heat, sprinkle with lemon juice, and add the mushrooms to the vegetable mixture.
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Mix everything well.
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Strain the mushroom-vegetable mixture in a colander to remove excess liquid. Reserve the liquid for soups or gravies if desired.
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Lightly butter a baking sheet.
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Lay one sheet of phyllo dough on a damp towel and brush lightly with melted butter.
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Place a second sheet of phyllo on top of the first.
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Sprinkle 2 tablespoons of bread crumbs on the left-hand side of the phyllo stack.
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Fold the right side of the phyllo over the bread crumbs to encase them, creating a long rectangle.
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Brush the top of the phyllo rectangle lightly with melted butter.
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Spread half of the vegetable mixture along the long edge of the phyllo, stopping about 1 inch short of the sides.
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Carefully roll the phyllo up like a jelly roll.
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Place the roll seam-side down on the buttered baking sheet.
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Brush the top of the roll with remaining melted butter.
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Repeat the assembly process with the remaining phyllo sheets, bread crumbs, and vegetable mixture to create a second roll.
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Bake for about 30 minutes, or until the phyllo is golden brown and crispy.
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Remove from oven and let cool slightly.
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Cut each strudel into 3-4 sections and serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 105.7kcal
- % Daily Value *
- Total Fat 3.6g6%
- Saturated Fat 1.9g10%
- Cholesterol 8.1mg3%
- Sodium 2561.6mg107%
- Total Carbohydrate 17.1g6%
- Dietary Fiber 7.4g30%
- Sugars 9.6g
- Protein 5.2g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
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