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Cabbage Strudel

Prep: 1 hour

Cook: 15 minutes

Bake: 35 minutes

Cool: 30 minutes


8 tbsp butter

1 cup onion chopped (1 large)

1 small head cabbage (2 lbs), thinly sliced (8 cups)

1 cup shredded carrots (2 medium)

1 tsp salt

4 oz feta cheese, crumbled

¾ cup plain dry bread crumbs

1 tbsp fresh dill (or 1 tsp dried dillweed)

½ tsp caraway seeds

1/8 tsp black pepper

12 sheets phyllo dough (14x9” rectangle), thawed


  1. Preheat oven to 375. Grease a 15x10x1-inch baking pan- set aside.
  2. In large skillet melt 2 tbsp butter over medium-high heat. Add onion; cook about 5 minutes or until tender. Remove from heat; stir in feta cheese, ½ cup breadcrumbs, the dill, caraway seeds, and pepper.
  3. In a small saucepan melt the remaining 6 tbsp butter. Unroll phyllo dough; cover with wax paper and damp towel. Working quickly, place 1 sheet on work surface. Brush with some butter; top with 1 tsp bread crumbs. Repeat layers with 5 more sheets of phyllo dough, melted butter, and bread crumbs. Spread half the cabbage filling over phyllo layers, leaving a 2-inch border on 1 of the long sides and both short sides. Fold both short sides over filling; roll up from long side. Place roll, seam side down, in prepared pan. Repeat with remaining ingredients to make a second roll.
  4. Bake about 35 minutes or until golden. Transfer to a wire rack. Can either serve hot, or cool for 30 minutes and use a serrated knife to cut into slices and use as side dish.