Sweet Cabbage Strudel with Raisins and Brown Sugar
This sweet cabbage strudel combines tender sautéed cabbage with plump raisins and rich brown sugar, wrapped in crisp, golden pastry.
Ingredients
Ingredients
- 3 tablespoons unsalted butter
- 1 medium green cabbage finely shredded (about 5 cups)
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup brown sugar
- ¾ cup raisins
- 1 teaspoon vanilla bean paste
- 1 package phyllo dough thawed in fridge overnight
- ½ cup unsalted butter melted
- Powdered sugar optional, for dusting
Instructions
- In a large skillet over medium heat, melt 3 tablespoons of butter. Add cabbage and salt. Cook for 10-12 minutes, stirring often, until cabbage softens and caramelizes slightly.
- Stir in cinnamon, brown sugar, and raisins. Cook for another 8-10 minutes until cabbage is soft and mixture is sticky but not wet. Remove from heat, stir in vanilla, and let cool completely.
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Unroll phyllo dough, remove one sheet, and place on a damp towel. Brush with melted butter. Repeat with 5-6 more sheets, brushing each.
- Spoon cooled cabbage filling along one long edge of dough, leaving a 1-inch border. Use towel to roll dough over filling, tucking in sides. Place seam-side down on baking sheet and brush with butter.
- Bake for 30-35 minutes until golden brown. Cool slightly, then slice. Dust with powdered sugar if desired.
Notes
- Thaw phyllo dough overnight in the fridge.
- Cool the filling completely before assembling to prevent soggy pastry.
- Cool the filling completely before assembling to prevent soggy pastry.