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
Scale
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.
