Caramelized Cabbage In Strudel Recipe
Ingredients
| Unsalted butter | 4 Tablespoon | |
| Onions | 2 Large, chopped | |
| 1 large green or white cabbage, approximately | ||
| 2 pounds, cored and shredded | ||
| Salt and plenty of freshly ground black pepper to taste | ||
| Unsalted butter | 4 Tablespoon, melted | |
| 7 phyllo leaves | ||
| Bread crumbs | 3 Tablespoon, toasted | |
Directions
Heat 4 tablespoons of butter in a heavy, deep, nonaluminum pan large enough to hold all of the cabbage.
When it foams, add the onions and saute them over medium-high heat until lightly colored, about 7 to 8 minutes.
Add the cabbage and stir over medium heat until softened and golden brown in color, 40 to 45 minutes.
If the cabbage cooks too quickly and begins to brown before it is completely softened, stir it well, adjust the heat down, and cover the pot for a few minutes to allow moisture to form.
Then remove the lid, stir, turn the heat back to medium, and continue.or, add 1/2 cup water, stir up the browned cabbage, and continue cooking.
The water should evaporate.
Stir in the salt and plenty of pepper.
Set aside uncovered.
Preheat your oven to 375°F and butter a cookie sheet or jelly roll pan.
Spread out a clean towel on a flat surface.
Lay 1 leaf of phyllo with the long side close to you on the towel, and brush lightly with melted butter.
Keep the remaining phyllo covered with a towel.
Sprinkle about 1 tablespoon of bread crumbs over the phyllo.
Add a second leaf of phyllo, brush with butter, but do not add bread crumbs.
Continue with the remaining leaves of phyllo, using bread crumbs only on the fourth and sixth leaves.
Do not brush the last (seventh) leaf of phyllo with butter.
Spoon the cabbage mixture in a strip along the long edge of the layered phyllo, forming it into a compact cylinder, and leaving about a 1 1/2 inch border at each short end.
Using both hands, flip the sides of the towel toward the back, causing the front edge of the strudel to roll back over the cabbage.
Turn the sides of the phyllo in and continue rolling in the same manner.
With the last roll, flip the strudel onto the jelly roll pan with the seam on the bottom.
Brush the top and sides of the strudel with the remaining butter, and with a sharp, pointed instrument (like a trussing needle or awl) make 6 to 8 small holes through the strudel dough to the filling for excess moisture to escape.
Transfer the pan to the middle of the preheated oven and bake until the top is crisp and golden brown, about 25 to 30 minutes.
This strudel may be kept in a 250°F oven for at least 1 hour.
When it foams, add the onions and saute them over medium-high heat until lightly colored, about 7 to 8 minutes.
Add the cabbage and stir over medium heat until softened and golden brown in color, 40 to 45 minutes.
If the cabbage cooks too quickly and begins to brown before it is completely softened, stir it well, adjust the heat down, and cover the pot for a few minutes to allow moisture to form.
Then remove the lid, stir, turn the heat back to medium, and continue.or, add 1/2 cup water, stir up the browned cabbage, and continue cooking.
The water should evaporate.
Stir in the salt and plenty of pepper.
Set aside uncovered.
Preheat your oven to 375°F and butter a cookie sheet or jelly roll pan.
Spread out a clean towel on a flat surface.
Lay 1 leaf of phyllo with the long side close to you on the towel, and brush lightly with melted butter.
Keep the remaining phyllo covered with a towel.
Sprinkle about 1 tablespoon of bread crumbs over the phyllo.
Add a second leaf of phyllo, brush with butter, but do not add bread crumbs.
Continue with the remaining leaves of phyllo, using bread crumbs only on the fourth and sixth leaves.
Do not brush the last (seventh) leaf of phyllo with butter.
Spoon the cabbage mixture in a strip along the long edge of the layered phyllo, forming it into a compact cylinder, and leaving about a 1 1/2 inch border at each short end.
Using both hands, flip the sides of the towel toward the back, causing the front edge of the strudel to roll back over the cabbage.
Turn the sides of the phyllo in and continue rolling in the same manner.
With the last roll, flip the strudel onto the jelly roll pan with the seam on the bottom.
Brush the top and sides of the strudel with the remaining butter, and with a sharp, pointed instrument (like a trussing needle or awl) make 6 to 8 small holes through the strudel dough to the filling for excess moisture to escape.
Transfer the pan to the middle of the preheated oven and bake until the top is crisp and golden brown, about 25 to 30 minutes.
This strudel may be kept in a 250°F oven for at least 1 hour.
Chef
