Prep 30 mins
Cook 1 hr 45 mins
According to chef Andre Heimann of Andre's Cafe in Manhattan, and Andre's Hungarian Strudels & Pastries in Forest Hills, American' are not exposed to enough cabbage; they know cole slaw. This is his recipe for Cabbage Strudel which he got from Mrs. Herbst's, a Hungarian bakery on Third Avenue, now gone. He suggest serving it with a cucumber salad or a soup.
- 8 ounces unsalted butter, more for greasing pan
- 1 lb cabbage, cored and shredded (about 1/2 head)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 10 sheets phyllo dough, defrosted
- Preheat oven to 350 degrees F; lightly butter a large baking pan and spread cabbage evenly in pan.
- Season with salt and pepper.
- Cut up 4 ounces (1 stick) butter into small pieces, and sprinkle over cabbage; cover with foil, sealing edges.
- Bake until tender and golden, 45 minutes to 60 minutes, occasionally lifting foil and mixing cabbage, then resealing.
- Remove from heat, uncover and allow to cool to room temperature (may be stored, covered and refrigerated, for up to 24 hours; use chilled).
- Set oven temperature to 400 degrees F.
- In a small saucepan, melt remaining 4 ounces butter.
- Place a sheet of parchment paper on a work surface with the narrow end closest to you, and top with a sheet of phyllo dough.
- Brush lengthwise (up and down) with a little butter.
- Top with another sheet of phyllo, and brush again with butter.
- Repeat until all 10 sheets are buttered and stacked.
- Arrange cabbage on dough, at end closest to you, in a thick layer 2 inches deep; spread evenly to edges.
- With the help of the parchment paper, roll phyllo, starting at the end with the cabbage, as you work, adjust parchment paper so that phyllo is rolled, enclosing cabbage, without the paper.
- Brush top of roll with butter, place on baking sheet and bake until golden, about 40 minutes.
- Serve hot or warm.
Delightful old-world savory pastry!<br/><br/>Mom mentioned this out-of-the-blue one day, saying she remembered her father bringing one home when they lived in a Hungarian community in Western PA back in the 30s. This was the only recipe I could find that looked even remotely authentic, and since I'd never had the dish, went with it.<br/>Mom was thrilled and the savory pastry was delicious.<br/>I will most likely add a sweet onion with the cabbage the next time I make it and perhaps some cooked bacon in the roll.
This is really really good. I did however find that it is a wee bit bland. I was making this for our Austrian friends and wanted to add some caraway to it....but didn't have any on hand. Our friends prefer their cabbage that way. I shredded the cabbage as I would for coleslaw and found the cooking times were too long...as the cabbage was really too soft for our liking. Will adjust cooking times next time. I will definately be making this again. Thank you for sharing.