Cabbage strudel is deceptively plebeian
Paired as it is here with blue cheese, it is actually quite luxurious. Great choice of a hors d’oeuvre or first course. If you would rather not make the cabbage Strudel dairy, it is OK to skip the blue cheese.
Store-bought Fillo dough is quite an acceptable substitute for the labor-intensive homemade Fillo sheets, and makes cabbage strudel and all strudels a snap to make.
I have included several Great Tips on Working with Fillo; when you get the hang of it, you will actually have fun using it and enjoy its versatility and flaky melt-in-your-mouth texture.
Use fresh bread crumbs, made by grinding a slice or two of unflavored bread or challah in the food processor.
You can freeze Cabbage Strudel, fully baked, then reheat it uncovered at about 250*, a few minutes, until crisp.
Use the food processor!
It will do all your chopping, slicing and shredding; prepping won’t take a minute.
- 1/3 cup olive oil
- 1 large red onion, very thinly sliced
- 1 small head cabbage, very thinly sliced
- 1 large carrot, shredded
- 1 bunch dill, fronds and stems, chopped fine
- Salt and pepper to taste
- 1/2 to 2/3 cup blue cheese or Roquefort, crumbled, optional (if using, skip the salt altogether)
- 12 sheets fillo dough, thawed
- 1⁄2 cup vegetable oil
- 1⁄2 cup finely ground bread crumbs
Preheat the oven to 375°F.
Heat the oil in a large skillet. Add the onion and saute until translucent. add the cabbage and onion, and saute until the mixture reduces in volume and looks nice and brown. Stir in the dill, salt and pepper and blue cheese, and mix thoroughly. this is your filling.
Take 3 sheets of Fillo, place it flat on a cutting board with the short side facing you, and brush it lightly with oil. Place a quarter of the bread crumbs on the bottom short side of the fillo. Place a quarter of the filling along the short end of the fillo (meaning, right on top of the bread crumbs). Roll up tightly around the filling, then all the way up. Place the roll on a cookie sheet. Make 3 more strudel rolls, using 3 sheets of fillo, a quarter of the bread crumbs and a quarter of the filling for each, and place them on the cookie sheet. Make sure the strudel rolls fit snugly on the cookie sheet, so that the filling doesn’t seep out of the open ends while baking. Fill any empty spaces with rolled-up foil “balls.”
Using a sharp knife, score each strudel roll about 6 times, making the slits 2 inches apart. Brush the strudel rolls with oil. Bake for 30 minutes, or until the pastry is light brown and crisp. Cut the strudel along the scored lines with a sharp knife. Serve the strudel warm or at room temperature.