Savory Cabbage Strudel
Submitted by gchianes
Savory cabbage strudel wrapped in crispy phyllo dough with sauteed mushrooms, bok choy, fresh dill, and currants. A vegetarian main or side with flaky, golden layers and a tender vegetable filling.
YIELD
4 servingsPREP
20 minCOOK
35 minREADY
55 minThis strudel takes cabbage and mushrooms somewhere they rarely get to go: wrapped in buttery phyllo and baked until shatteringly crisp. The filling is an East-meets-West mix of shredded cabbage, bok choy greens, sauteed mushrooms, fresh dill, and a scattering of currants for tiny pops of sweetness.
Straining the cooked vegetable mixture before rolling is the step that separates a flaky strudel from a soggy one. All those greens release a lot of liquid during cooking, and trapping that moisture inside phyllo turns it into a steamed mess. Save that strained liquid, though. It makes a fantastic base for soups or gravies.
Breadcrumbs layered between the phyllo sheets absorb any residual moisture during baking, which keeps the pastry crisp from the inside out.
Kitchen Tips
- Keep unused phyllo sheets covered with a damp towel while you work. They dry out and crack within minutes of exposure to air.
- Brush the butter lightly. Phyllo needs just a thin coating; too much butter makes it greasy rather than flaky.
- Sautee the mushrooms separately over high heat so they brown rather than steam. Adding them to the wet cabbage mixture raw would make them release water inside the strudel.
Variations
- Add crumbled feta or goat cheese to the filling for a tangy, richer version.
- Swap the bok choy for Swiss chard or kale for a heartier green with more bite.
- Sprinkle sesame seeds or poppy seeds over the buttered rolls before baking for extra crunch and visual appeal.
Ingredients
Directions
Recipe directions scaled for serves: 4 Prepare the filling: melt butter in large heavy saucepan. Add cabbage and bok choy greens, currants, onion and scallions. Cook over medium-high heat for 3 to 4 minutes or until greens begin to wilt. Add dill, cilantro and sea salt, and cook for 1 minute over high heat, stirring well to thoroughly incorporate herbs into vegetables. Set aside. Prepare the mushrooms: in a separate large skillet, melt butter. Add mushrooms and sauté briefly over high heat stiring frequently until they begin to soften. Remove from heat, sprinkle with lemon juice and add to vegetable mixture. Mix well. Assemble the strudel: preheat oven to 400℉ (200℃). Strain mushroom-vegetable mixture in colander, catching the liquid in a small bowl. (Reserve to add to soups, gravies etc.) Lightly butter cookie sheet. place one phyllo sheet on damp towel, brush lightly with melted butter. Place second phyllo sheet on top of first. Sprinkle 2 tablespoons of bread crumbs on left-hand side of phyllo. Fold right side over to encase bread crumbs, making a rectangle. Brush top lightly with melted butter. Spread ½ the vegetable mixture along the long edge, stopping 1” short of the sides. Roll as you would a jelly roll. Place seam side down on buttered baking sheet. Brush roll with melted butter. Repeat for second roll. bake until golden; about 30 minutes. Cut each into 3 to 4 sections.
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