Cabbage Strudels - Budget Recipe

Ingredients

1/2 small head green cabbage
4 scallions, chopped
1 cup sour cream
1 teaspoon curry powder
1 teaspoon salt
Pinch of freshly ground black pepper
8 frozen phyllo leaves, thawed
1 stick (1/2 cup) melted unsalted butter

Cooking Instructions

Preheat the oven to 350 degrees F. Remove the outer leaves and the core from the cabbage. Cut the cabbage into wedges and then shred it very fine. You will need 5 cups of shredded cabbage.
In a large pot, heat about 1 inch of boiling, salted water. Add the shredded cabbage and the chopped scallions, cover, and bring to the boil. Reduce the heat and cook for about 5 minutes, or until the cabbage is tender but still crisp. Drain well.
In a large bowl, stir together the cabbage-scallion mixture, the sour cream, curry powder, salt and pepper.
On work surface, fold 1 phyllo leaf crosswise in half. Brush it with some melted butter. Fold the leaf crosswise in half again and brush it with some more butter. Spoon about one half cup of the cooked cabbage into the middle of the phyllo leaf. Fold the sides of the phyllo up and over the edges of the cabbage mixture. The ends should overlap.
Place the strudel, with the seam side down, on an ungreased baking sheet. Cover it with a moist kitchen towel. Repeat this process with the remaining cabbage mixture and phyllo leaves.
Bake the strudels, uncovered, for about 30 minutes, or until they are piping hot and light brown.

Substitution(s)

To cut down on the saturated fat in this dish, substitute olive oil or canola oil for the butter.

Make-Ahead

You can prepare the strudels up to 4 hours in advance and store them, covered with a clean, damp kitchen towel, in the refrigerator until you are ready to bake them.

Make it Faster

The easiest way to prepare the cabbage is to shred it in a food processor, but if you dont have one, simply core the head of cabbage, cut it into wedges, and slice it with a sharp knife.

Tips & Tricks

When working with phyllo dough, remove just one leaf at a time and be sure to cover the rest with a damp kitchen towel so they wont dry out.

To bump up the protein content, stir some canned, drained cannellini or garbanzo beans into the cabbage mixture before making the strudels.

Serve the strudels with steamed carrots or green beans, and some steamed brown rice.

To encourage picky eaters to try this dish, serve it with a dip of either catsup or lowfat sour cream mixed with honey and Dijon mustard to taste.

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Ready In:

45 minutes

Servings:

Description

These Savory, Hearty Pastries Are Easy To Make, Thanks To Frozen Phyllo Dough. Plus They Are An Inexpensive Side Dish Or Main Course. Cabbage Is Cheap To Buy Most Times Of The Year And Will Please Even Kids When Wrapped In A Buttery Crust. In Fact, The In

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