Equipment
Ingredients
cabbage filling
- 450 g cabbage, cored and shredded
- 113 g unsalted butter, cubed
- 5 g salt
- 2 g black pepper, freshly ground
strudel assembly
- 10 phyllo pastry, thawed
- 112 g unsalted butter, melted
Nutrition (per serving)
Method
Preheat your oven to 175°C (350°F) and grease a large baking pan with a small amount of butter.
Place the shredded cabbage into the baking pan and season evenly with salt and black pepper.
Scatter 113g of cubed butter over the cabbage and cover the pan tightly with aluminum foil.
Bake for 45 to 60 minutes. Stir the cabbage once after 30 minutes, then reseal the foil and continue baking until tender.
Remove the cabbage from the oven and let it cool completely to room temperature without a cover.
Increase the oven temperature to 200°C (400°F) and melt the remaining 112g of butter in a small saucepan.
Place a sheet of parchment paper on the counter. Lay one sheet of phyllo dough on the paper and brush it with melted butter.
Stack the remaining nine sheets of phyllo on top, brushing each individual layer with melted butter as you go.
Spread the cooled cabbage filling over the top sheet of phyllo in an even layer, leaving a small border at the edges.
Roll the pastry tightly starting from the end closest to you, using the parchment paper to guide the roll while ensuring the paper stays outside the dough.
Transfer the roll to a baking sheet seam-side down. Brush the surface with any remaining butter and bake at 200°C (400°F) for 40 minutes until crisp and golden brown.
Chef's Notes
- For the best texture, use a mandoline to shred the cabbage into uniform, thin ribbons.
- Do not skip the cooling phase; warm filling will steam the phyllo from the inside, preventing it from becoming crisp.
Storage
Refrigerator: 4 days — Store in an airtight container; pastry will lose crispness over time.
Freezer: 1 month — Freeze after baking; reheat directly from frozen.
Reheating: Reheat in the oven at 175°C (350°F) for 10-15 minutes to restore crispness.
