Hungarian Cabbage Strudel
According to chef andre heimann of andre's cafe in manhattan, and andre's hungarian strudels & pastries in forest hills, american' are not exposed to enough cabbage; they know cole slaw. this is his recipe for cabbage strudel which he got from mrs. Herbst's, a hungarian bakery on third avenue, now gone. he suggest serving it with a cucumber salad or a soup.
Steps
Preheat oven to 350 degrees f.
Lightly butter a large baking pan and spread cabbage evenly in pan.
Season with salt and pepper.
Cut up 4 ounces butter into small pieces , and sprinkle over cabbage.
Cover with foil , sealing edges.
Bake until tender and golden , 45 minutes to 60 minutes , occasionally lifting foil and mixing cabbage , then resealing.
Remove from heat , uncover and allow to cool to room temperature.
Set oven temperature to 400 degrees f.
In a small saucepan , melt remaining 4 ounces butter.
Place a sheet of parchment paper on a work surface with the narrow end closest to you , and top with a sheet of phyllo dough.
Brush lengthwise with a little butter.
Top with another sheet of phyllo , and brush again with butter.
Repeat until all 10 sheets are buttered and stacked.
Arrange cabbage on dough , at end closest to you , in a thick layer 2 inches deep.
Spread evenly to edges.
With the help of the parchment paper , roll phyllo , starting at the end with the c.
Ingredients
unsalted butter, cabbage, salt, fresh ground black pepper, phyllo dough