Recipe by Sarah Chana
This is an easy and delicious variation on a cabbage streudel, and I often serve it on the holidays as a lovely addition to the table. You can surely substitute other vegetables, but this combination is my favorite. If you add the optional caraway seeds it has a nice eastern European taste to it.
- 1 (17 ounce) package puff pastry sheets
- 1 large onion, sliced very thin
- 1⁄2 head fresh cabbage, shredded (or packaged coleslaw mix)
- 3 carrots, julienned
- 2 teaspoons dried dill (or more)
- 2 tablespoons caraway seeds (optional)
Directions See How It's Made
- Defrost puff pastry sheets in refrigerator.
- In a large frying pan, saute onion in oil on medium-high heat until soft and just turning brown.
- Add cabbage, carrots and mix well. Season with salt, dill, caraway seeds.
- Continue to cook until all vegetables are soft, about 10 minutes.
- Let vegetables cool.
- Roll out pastry dough until pretty thin. Place veggies on the dough, leaving about a 1" margin around the edges.
- Roll up, jelly-roll fashion, and seal the open ends.
- Place on baking sheet, seam side down. (I like to line my sheets with parchment paper, esp since the filling might leak.).
- Repeat with other sheet of puff pastry dough.
- Bake at 400F for about 25 minutes, or until the tops are golden-brown.
- Slice with a serated knife.