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 (for brushing the dough)
- Powdered sugar optional, for dusting
Instructions
- In a large skillet over medium heat, melt butter. Add shredded cabbage and salt. Cook for 10 to 12 minutes, stirring often.
- Stir in cinnamon, brown sugar, and raisins. Cook for another 8 to 10 minutes until mixture is sticky. Remove from heat, stir in vanilla, and let cool.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Lay a damp towel on your counter.
- Unroll phyllo dough. Place one sheet on the towel, brush with melted butter. Repeat with 5 to 6 more sheets.
- Spoon cooled filling along one long edge of the dough, leaving a 1-inch border. Roll dough over filling, tucking in sides to seal.
- Place strudel seam-side down on baking sheet. Brush top with melted butter.
- Bake for 30 to 35 minutes until golden and crisp. Cool slightly before slicing. Dust with powdered sugar if desired.
Notes
- Let the filling cool completely before assembling.
- Use a damp towel to prevent phyllo dough from drying out.
- Use a damp towel to prevent phyllo dough from drying out.