Cabbage-Carrot Rolls/Pinwheels/Strudel

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.

• Ready In: 50 mins
• Serves: 12

Ingredients

• 1 (17 ounce) package puff pastry sheets
• 1  large onion, sliced very thin
•  oil
• 1⁄2 head  fresh cabbage, shredded (or packaged coleslaw mix)
• 3  carrots, julienned
•  salt
• 2  teaspoons dried dill (or more)
• 2  tablespoons caraway seeds (optional)

Directions

1. Defrost puff pastry sheets in refrigerator.
2. In a large frying pan, saute onion in oil on medium-high heat until soft and just turning brown.
3. Add cabbage, carrots and mix well. Season with salt, dill, caraway seeds.
4. Continue to cook until all vegetables are soft, about 10 minutes.
5. Let vegetables cool.
6. Roll out pastry dough until pretty thin. Place veggies on the dough, leaving about a 1" margin around the edges.
7. Roll up, jelly-roll fashion, and seal the open ends.
8. Place on baking sheet, seam side down. (I like to line my sheets with parchment paper, esp since the filling might leak.).
9. Repeat with other sheet of puff pastry dough.
10. Bake at 400F for about 25 minutes, or until the tops are golden-brown.
11. Slice with a serated knife.
12. Enjoy!