 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
This looks elegant served as an appetizer, side, or even main dish. For convenience you can use the bagged shredded 'coleslaw' cabbage. Ingredients:
1 lb phyllo dough |
1 tablespoon olive oil |
1 large onion, coarsely chopped |
1 large garlic clove, minced |
1 small cabbage, shredded |
1 tablespoon stone ground mustard |
2 teaspoons caraway seeds |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 tablespoon non-dairy coffee creamer (any milk substitute may be used) |
1 large egg |
1/4 cup margarine, melted |
1/4 cup breadcrumbs |
1 egg white, beaten |
1 teaspoon water |
1 tablespoon sesame seeds |
Directions:
1. Defrost phyllo.
2. Preheat oven to 350F degrees.
3. In a large skillet over medium flame heat oil.
4. Add onions and garlic.
5. Saute until soft and golden about 8-10 minutes.
6. Gradually add cabbage stirring frequently until soft and wilted approximately 10 minutes.
7. Remove from heat.
8. Stir in mustard, caraway, salt, and pepper.
9. Add non-dairy creamer and egg.
10. Mix well to combine.
11. Prepare margarine in a bowl with pastry brush.
12. Grease a 15 x 10 jelly roll pan.
13. arrange phyllo with the short sides across.
14. Brush each with margarine and sprinkle 1 TBs. bread crumbs.
15. Repeat until the last sheet is brushed with margarine.
16. Place cabbage on top 1/3 of phyllo about 4 inches from top and sides.
17. Fold long sides in, covering part of the filling.
18. Fold top side down.
19. Carefully fold down again until all is in the roll.
20. Brush ends with margarine to secure.
21. Place seam side down.
22. Mix egg white with water and using a pastry brush baste top sprinkle with sesame seeds.
23. Bake 40-45 minutes
24. Let stand 30 mins afterward before cutting.
|
|