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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 4 |
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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. Ingredients:
2 tablespoons butter |
1 tablespoon sugar |
1 1/2 teaspoons lemon juice |
3 cups green cabbage, shredded fine |
1/2 cup tart apple, shredded |
1/2 cup onion, chopped |
1/4 cup raisins |
1/4 teaspoon salt |
1/2 cup sour cream |
5 phyllo pastry sheets, thawed |
1/3 cup butter, melted |
1/3 cup dry breadcrumbs |
Directions:
1. Preheat oven to 350 degrees F.
2. In a large skillet, melt 2 tablespoons butter.
3. Add sugar and lemon juice and stir until sugar dissolves.
4. Add cabbage, apple, onion, raisins and salt.
5. Cook over medium high heat 7 to 10 minutes or until vegetables are tender, stirring occasionally. Drain.
6. Add sour cream, mixing well.
7. Lightly grease a cookie sheet.
8. Place 1 phyllo sheet on that sheet.
9. Brush with melted butter, sprinkle with about 2 teaspoons bread crumbs.
10. Continue layering with 4 more sheets of phyllo, brushing each with butter and sprinkling with crumbs.
11. 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.
12. Fold 1 1/2 inch sides over cabage.
13. Fold 4 inch side over cabbage and continue rolling up in jelly-roll fashion.
14. Place cabbage roll seam side down; brush with remaining butter.
15. Bake for 30-35 minutes or until golden brown and crisp.
16. Allow to stand 5 minutes before slicing.
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