vegetarian cabbage strudel

[Guest guest]

this is more than 30% cff per recipe but it's around 11% of a

2000 cal allotment for the day -- that sounds " good " for a main dish

during the holidays

 

 

 

* Exported from MasterCook *

 

Cabbage Strudel

 

Recipe By :Shea MacKenzie

Serving Size : 8 Preparation Time :0:00

Categories : 2002-11-21 Grains

Main Dish Main Dishes

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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

2 pound head of green cabbage

1 small sweet yellow onion -- chopped

2 garlic cloves -- crushed

2 tablespoons canola or sunflower oil -- and

3 tablespoons canola oil -- to brush pastry

1 tablespoon honey

1 teaspoon caraway seeds

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

Vegetable oil -- to coat baking sheet

8 phyllo leaves

1 cup finely ground whole wheat bread crumbs -- toasted

 

1. Remove the core from the cabbage and finely grate the leaves. Place in a

colander, sprinkle liberally with salt, and set aside to drain for 15 minutes.

Rinse under cold running water to remove the salt, then squeeze the cabbage dry

with your hands.

 

2. In a large skillet, saute the onion and garlic in 2 tablespoons of oil until

very soft (about 5 minutes). Add the drained cabbage and mix together quickly to

coat well with the oil. Cook over low heat, stirring, until the cabbage is

lightly browned and tender (about 15 minutes). Remove from the heat and add the

honey, caraway seeds, salt, and pepper. Let cool completely (about 20 minutes).

 

3. Preheat the oven to 375F. Lightly coat a baking sheet with vegetable oil and

set aside.

 

4. Lay out one of the phyllo leaves on a clean cotton towel or cloth. (Keep the

remaining leaves covered to prevent them from drying out.) Lightly brush the

surface of the leaf with a bit of the remaining canola oil and sprinkle with

some of the bread crumbs. Top with another leaf and repeat this procedure,

ending with the fourth leaf. Lightly coat this top leaf with oil and spoon half

the cabbage filling along the lower edge of the dough. Fold this bottom edge

over the filling. Holding the edges of the towel, lift it slowly to allow the

dough to curl into a roll. Continue lifting the towel as the phyllo tumbles over

itself forming a long cylinder.

 

5. Prepare another strudel with the remaining ingredients.

 

6. Place the strudel logs on the baking sheet. Brush the tops with a bit more

oil and place in the oven. Bake until the strudels are golden brown (about 30

minutes).

 

7. Allow to cool slightly before cutting into 4-inch slices with a sharp

serrated knife. Serve immediately.

 

Description:

" Allow 50 minutes to assemble; 30 minutes to bake. "

Source:

" The Garden of Earthly Delights Cookbook by Shea MacKenzie "

S(Archive):

" Hanneman (kitpath) on 21-Nov-2002 "

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Per Serving (excluding unknown items): 224 Calories; 11g Fat (42.1% calories

from fat); 5g Protein; 29g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

343mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 2 Fat; 0 Other

Carbohydrates.

 

NOTES : Cabbage strudel is distinctly Hungarian. This dish was first prepared

for me by a dear friend who came to the United States from Budapest. Although it

sounds unconventional, this dish is absolutely scrumptious. I have only slightly

altered the traditional recipe for which I hope to be forgiven.

 

Nutr. Assoc. : 3681 5646 0 244 0 0 0 0 0 0 26025 196