If you love the idea of a warm, sweet, and slightly tangy treat that’s both comforting and delightfully unique, then you are in for a real treat with the Sweet Cabbage Strudel with Raisins and Brown Sugar Recipe. This dish combines the tender caramelized bite of cabbage with the natural sweetness of raisins and brown sugar, all embraced by flaky phyllo dough that crisps up beautifully in the oven. It’s an unexpected harmony of flavors and textures that’s sure to win over anyone who tries it, whether you’re serving it for breakfast, dessert, or a special snack with tea.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity and how each ingredient plays a crucial role. From the soft, buttery cabbage filling to the silky, flaky layers of phyllo dough, every component adds depth, texture, or a touch of sweetness that makes each bite memorable.
- Unsalted butter: Melts evenly to infuse richness into the cabbage and keeps the phyllo layers crisp and golden.
- Green cabbage: Finely shredded to cook down tenderly, providing a mild, slightly sweet base that balances the raisins.
- Salt: Just a pinch to enhance all the flavors without overpowering the sweetness.
- Cinnamon: Adds a warm, subtle spice that perfectly complements the brown sugar and raisins.
- Brown sugar (light or dark): Sweetens the cabbage filling naturally with a deep molasses flavor.
- Raisins: These bursts of sweetness are soaked and plump, mingling beautifully within the filling.
- Vanilla extract: A splash adds an aromatic lift, marrying the spices and sweetness together elegantly.
- Phyllo dough: The star wrapping that creates those irresistible, paper-thin layers of crispness.
- Powdered sugar (optional): To dust on top and add a delicate, pretty finishing touch.
How to Make Sweet Cabbage Strudel with Raisins and Brown Sugar Recipe
Step 1: Cook the Cabbage Filling
Start by melting butter in a large skillet over medium heat. Toss in your finely shredded cabbage with salt and cook it gently for 10 to 12 minutes, stirring often so it softens evenly and starts to develop a light caramelization. Then mix in cinnamon, brown sugar, and raisins. Keep cooking for 8 to 10 more minutes while stirring regularly, until everything melds together into a sticky yet not overly wet mixture. Remove from heat, stir in vanilla extract, and spread the filling out on a plate to cool completely — this step ensures no sogginess during assembly and helps the flavors settle beautifully.
Step 2: Prep Your Work Area
While the filling cools, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Get a clean kitchen towel damp and lay it flat on your counter; this simple trick makes handling delicate phyllo dough so much easier without tears or sticking. Comfort and preparation go hand in hand here, and having everything in place makes rolling the strudel a breeze.
Step 3: Assemble the Strudel
Gently unroll your phyllo dough and remove one sheet at a time onto your damp towel, brushing each lightly with melted butter before stacking the next—amounting to about six sheets total. The layers should be glossy and supple, ready to encase your luscious cabbage filling. Spoon the cooled filling in a log shape along one long edge, leaving a one-inch border free. Using the towel to help, roll the dough over the filling carefully, tucking in the sides to seal it like a cozy little package. Flip the log seam-side down on your baking sheet, then brush the surface with more melted butter for that irresistible golden crust.
Step 4: Bake
Slide your strudel into the oven and bake for 30 to 35 minutes until it is a perfect golden brown with crisped edges that snap delightfully when you cut into them. Once out of the oven, allow it to cool slightly on the baking sheet so the filling firms up just enough for clean slices. If you want, finish with a light dusting of powdered sugar for a charming, sweet sparkle that elevates the presentation and taste.
How to Serve Sweet Cabbage Strudel with Raisins and Brown Sugar Recipe
Garnishes
A simple dusting of powdered sugar works wonders by adding a touch of sweetness and contrast to the crispy golden crust of the strudel. For an elegant finish, consider sprinkling ground cinnamon or even chopped toasted nuts for some texture and warmth that complements the filling.
Side Dishes
This strudel pairs beautifully with a dollop of sour cream or plain Greek yogurt, which brings a subtle tanginess balancing the sweet richness inside. For brunch or dessert, a scoop of vanilla ice cream or a drizzle of honey also harmonizes perfectly with the flavors.
Creative Ways to Present
Serve your Sweet Cabbage Strudel with Raisins and Brown Sugar Recipe sliced on a rustic wooden board to showcase the flaky layers. Adding fresh mint leaves or edible flowers around the platters creates a beautiful contrast and brightness, making your dish not just delicious but visually stunning and inviting.
Make Ahead and Storage
Storing Leftovers
After enjoying your Sweet Cabbage Strudel with Raisins and Brown Sugar Recipe, store any leftovers wrapped tightly in plastic wrap or in an airtight container in the refrigerator. It will stay fresh for up to three days, making it a perfect make-ahead treat.
Freezing
You can freeze the unbaked strudel after assembly by wrapping it well in plastic and then foil. Freeze for up to one month. When you want to enjoy it, simply bake it straight from frozen, adding a few extra minutes to the baking time. This way, all the deliciousness is ready whenever you are.
Reheating
To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes to restore that crisp flakiness without drying out the filling. Avoid microwaving if possible, as it can make the phyllo soggy.
FAQs
Can I use red cabbage instead of green cabbage?
Absolutely! Red cabbage works just as well and will add a lovely vibrant color to the strudel. The flavor is slightly earthier, but it pairs beautifully with the sweet raisins and brown sugar.
Is it necessary to use phyllo dough?
Phyllo dough is essential to achieve the signature thin, crispy layers of this strudel. While puff pastry could be used in a pinch, it offers a different texture and may not provide the same delicate flakiness.
Can I prepare the filling in advance?
Yes! The cabbage filling can be made a day ahead and refrigerated. Just make sure to let it come to room temperature before assembling to maintain the best texture with the phyllo dough.
How do I prevent the phyllo dough from drying out?
Phyllo dough dries out quickly, so keep it covered with a damp cloth while you work and brush each layer generously with melted butter. This keeps the layers pliable and results in a tender, crispy strudel.
Can this recipe be made vegan?
To make it vegan, substitute the butter with a high-quality vegan margarine or olive oil and ensure the phyllo dough is free from dairy ingredients. The filling ingredients are naturally vegan-friendly, making this an adaptable dish.
Final Thoughts
This Sweet Cabbage Strudel with Raisins and Brown Sugar Recipe is truly a gem worth making and sharing. Its delightful combination of sweet and savory, crisp and tender, makes it a conversation starter at any gathering or a cozy solo indulgence. Give this recipe a try—you might just find a new favorite in this unexpected but heartwarming treat.
Print
Sweet Cabbage Strudel with Raisins and Brown Sugar Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 65 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
This Sweet Cabbage Strudel with Raisins and Brown Sugar is a delightful baked treat featuring a rich and tender phyllo dough filled with a sweet and spiced cabbage mixture. The filling is caramelized with butter, cinnamon, brown sugar, and plump raisins, then baked to golden perfection. Perfect as a dessert or sweet snack, this strudel combines the crispiness of flaky pastry with a uniquely sweet and fragrant vegetable filling.
Ingredients
For the Filling:
- 3 tablespoons unsalted butter
- 1 medium green cabbage, finely shredded (about 5 cups)
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup brown sugar (light or dark)
- ¾ cup raisins
- 1 teaspoon vanilla extract
For the Dough and Assembly:
- 1 package phyllo dough (thawed in fridge overnight)
- ½ cup unsalted butter, melted (for brushing the dough)
- Powdered sugar (optional, for dusting)
Instructions
- Cook the Cabbage Filling: In a large skillet over medium heat, melt the butter. Add the shredded cabbage and salt. Cook for 10 to 12 minutes, stirring often, until the cabbage softens and begins to caramelize slightly. Stir in the cinnamon, brown sugar, and raisins. Continue to cook for another 8 to 10 minutes, stirring regularly, until the cabbage is soft and the mixture becomes sticky but not wet. Remove from the heat, stir in the vanilla extract, and let the filling cool completely. To speed cooling, spread the filling on a tray or large plate.
- Prep Your Work Area: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Lay a clean, slightly damp kitchen towel on your counter to help manage the phyllo dough during assembly.
- Assemble the Strudel: Unroll the phyllo dough and carefully remove one sheet, placing it flat on the towel. Brush it lightly with melted butter. Repeat with 5 to 6 additional sheets, stacking them and brushing each one with butter. Spoon the cooled cabbage filling in a log shape along one long edge of the dough stack, leaving about a 1-inch border. Use the towel to gently roll the dough over the filling, tucking in the sides as you go to create a sealed log. Place the rolled strudel seam-side down on the prepared baking sheet and brush the top with more melted butter.
- Bake: Bake for 30 to 35 minutes, or until the strudel is golden brown and crisp on the outside. Let it cool slightly on the baking sheet before slicing into 1.5 to 2 inch pieces. Dust the top with powdered sugar if using.
Notes
- Be sure to thaw the phyllo dough in the fridge overnight to prevent tearing during assembly.
- Use a damp kitchen towel to handle the phyllo sheets to keep them from drying out.
- Cooling the filling thoroughly before assembly is crucial to prevent the dough from becoming soggy.
- Powdered sugar dusting is optional but adds a nice touch of sweetness and presentation.
- You can substitute golden raisins or other dried fruits if preferred.
