Russian Vegetable Strudel

[Guest guest]

* Exported from MasterCook *

 

Russian Vegetable Strudel

 

Recipe By : New Recipes from Moosewood Restaurant, page 142

Serving Size : 8 Preparation Time :0:00

Categories : Main Dish Moosewood

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon butter

1 tablespoon vegetable oil

2 cups onions -- chopped

1 1/2 cups carrots -- thinly sliced

3 cups cabbage -- chopped

1 teaspoon salt

1 1/2 teaspoons dried dill

1 teaspoon caraway seeds

3 cups mushrooms (12 ounces) -- sliced

1/2 teaspoon black pepper

8 ounces cream cheese -- room temperature

2 cups cottage cheese

1 cup sharp cheddar cheese (3 ounces) -- grated

4 eggs

1/2 pound phyllo dough

1/4 pound melted butter

 

In a large skillet or saucepan, sauté the onions in the butter and oil until

they are translucent. Add the carrots and sauté for 5 minutes. Add the cabbage

to the pan and sauté covered for another 5 minutes. Season with the salt, dill,

and caraway seeds and cook for 5 minutes more. Add the mushrooms and black

pepper and sauté for a final 5 minutes.

 

In a large mixing bowl, combine the softened cream cheese with the cottage

cheese, grated cheddar, and eggs. Drain the sautéed vegetables and stir them

into the cheese mixture.

 

Preheat the oven to 375°

 

Assemble the strudel (see Handling Phyllo Dough entered separately). Bake for

about 40 minutes, until golden brown. Allow the strudel to sit for 10 minutes

before cutting.

 

Serve with cucumbers in Vinagrette Salad Dressing* and a baked apple, and sigh

for Mother Russia.

 

*Vinaigrette Salad Dressing recipe entered separately.

 

 

 

 

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