Cabbage Strudel

Makes 8
Prep 15 m
Bake 35 m
Cook 15 m



  1. 1 of 5 Heat oven to 375 degrees F. Coat 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray.
  2. 2 of 5 In large skillet, melt 2 tablespoons butter over medium-high heat. Add onion; saute until softened, 5 minutes. Add cabbage, carrots and salt; cook until softened, 10 minutes. Remove from heat; stir in dill, caraway seeds, pepper, feta cheese and 1/2 cup bread crumbs.
  3. 3 of 5 In pan, melt remaining butter. Lay phyllo sheets flat on surface; cover with waxed paper and wet towel. Working quickly, place 1 sheet separately on surface. Brush with some butter; top with 2 teaspoons crumbs. Repeat with remaining phyllo, butter, crumbs, stacking each on top.
  4. 4 of 5 Spoon cabbage filling in a strip 2 inches in from one long side, 2 inches from short sides. Fold both short sides over filling; roll up from long side into a log. Place roll, seam side down, in prepared pan.
  5. 5 of 5 Bake in 375 degrees F oven 35 minutes or until golden. Let cool 30 minutes. With serrated knife, cut into slices.
Nutrition Information for Cabbage Strudel
Servings Per Recipe: 8
Per Serving: 44 mg chol., 10 g sat. fat, 264 kcal cal., 4 g fiber, 617 mg sodium, 17 g Fat, total, 6 g pro., 24 g carb.