Guest guest Posted June 28, 1999 Report Share Posted June 28, 1999 * Exported from MasterCook * Cabbage Strudel Recipe By : New Recipes from Moosewood Restaurant, page 139 Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Moosewood Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cooked brown rice 2 tablespoons vegetable oil 3 cups onion -- chopped 7 1/2 cups cabbage -- shredded 2 teaspoons caraway seeds 2 teaspoons dried dill 1 teaspoon salt black pepper to taste 8 ounces cream cheese -- cubed 1/2 cup Swiss cheese (1 3/4 ounces) -- grated 1 cup cheddar cheese (3 ounces) -- grated 2 eggs 1/2 pound phyllo dough 1/4 pound melted butter caraway seeds for topping Sauté the onions in oil until translucent. Add the cabbage, caraway seeds, dill, salt, and pepper. cook covered stirring frequently, until the cabbage softens. Uncover and continue cooking until the cabbage is limp and both the cabbage and onions are beginning to brown. Light browning gives a sweeter, richer flavor. Remove from the heat and drain the excess liquid. In a large bowl, mix the cooked rice with the cream cheese and the grated cheeses. Add the eggs and sautéed vegetables. Mix well. Preheat the oven to 350°. Assemble the strudel* and sprinkle the top with caraway seeds. Bake for about 45 minutes or until golden brown. Allow to rest 10 minutes before slicing. Serve with pickled beets and applesauce. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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