Cabbage Strudel

Prep time: 20 min   |    Cook time: 40 min   |   Ready In: 60 min


  • 1 cup onion, diced fine

  • 1 teaspoon caraway seeds

  • 1 teaspoon dill

  • 1/2 teaspoon each salt & pepper

  • 4 cups cabbage, shredded

  • 1/2 cup cooked brown rice

  • 1/2 cup cream cheese

  • 1/4 cup swiss cheese, grated

  • 1/2 cup cheddar cheese, grated

  • 1 egg, beaten

  • filo dough

  • 1/4 lb. butter

Sauté the onion, caraway, dill, salt, pepper and cabbage in olive oil until soft. Remove from heat. In large bowl, combine the cabbage mix, rice, cheeses and egg. Let it cool to room temperature.

Thaw out and gently unfold the filo dough.

Set oven temperature to 400 degrees. In a small saucepan, melt the butter. Place a sheet of parchment paper on a work surface with the narrow end closest to you. Lay down a sheet of filo dough and brush up and down with melted butter.

Top with another sheet and brush with butter again. Repeat until 10 sheets are buttered and stacked.

Arrange cabbage mixture on top sheet, at the end closest to you, in a thick layer 2 inches deep. Spread evenly to side edges.

With the help of the parchment paper, roll filo starting at the end with the cabbage. As you work, adjust the parchment paper so the filo is rolled, enclosing the cabbage, without the paper.

Brush the top of the roll with butter and place on a greased baking sheet. Repeat layering and rolling process until all the filling is used.

Bake until golden, 30-40 minutes.