Cabbage Strudel
A fantastic vegetarian main dish that goes well with glazed carrots and your favorite cooked grain. I also enjoy making this strudel into individual servings, egg roll style to serve as appetizers, or a side for a bowl of soup.
Steps
Preheat oven to 350 degrees f.
In a large skillet , melt 2 tablespoons butter.
Add sugar and lemon juice and stir until sugar dissolves.
Add cabbage , apple , onion , raisins and salt.
Cook over medium high heat 7 to 10 minutes or until vegetables are tender , stirring occasionally.
Drain.
Add sour cream , mixing well.
Lightly grease a cookie sheet.
Place 1 phyllo sheet on that sheet.
Brush with melted butter , sprinkle with about 2 teaspoons bread crumbs.
Continue layering with 4 more sheets of phyllo , brushing each with butter and sprinkling with crumbs.
Place cabbage mixture in a 2 inch wide strip 4 inches from the short side of phyllo shets , and 1 1 / 2 inches from long sides of phyllo.
Fold 1 1 / 2 inch sides over cabage.
Fold 4 inch side over cabbage and continue rolling up in jelly-roll fashion.
Place cabbage roll seam side down.
Brush with remaining butter.
Bake for 30-35 minutes or until golden brown and crisp.
Allow to stand 5 minutes before slicing.
Ingredients
butter, sugar, lemon juice, green cabbage, tart apple, onion, raisins, salt, sour cream, phyllo pastry sheets, dry breadcrumbs