Cabbage Strudel

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 lb phyllo dough
• 1 tablespoon olive oil
• 1 large onion, coarsely chopped
• 1 large garlic clove, minced
• 1 small cabbage, shredded
• 1 tablespoon stone ground mustard
• 2 teaspoons caraway seeds
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon non-dairy coffee creamer (any milk substitute may be used)
• 1 large egg
• 1/4 cup margarine, melted
• 1/4 cup breadcrumbs
• 1 egg , beaten
• 1 teaspoon water
• 1 tablespoon sesame seeds

Recipe

• 1 defrost phyllo.
• 2 preheat oven to 350f degrees.
• 3 in a large skillet over medium flame heat oil.
• 4 add onions and garlic.
• 5 saute until soft and golden about 8-10 minutes.
• 6 gradually add cabbage stirring frequently until soft and wilted approximately 10 minutes.
• 7 remove from heat.
• 8 stir in mustard, caraway, salt, and pepper.
• 9 add non-dairy creamer and egg.
• 10 mix well to combine.
• 11 prepare margarine in a bowl with pastry brush.
• 12 grease a 15" x 10" jelly roll pan.
• 13 arrange phyllo with the short sides across.
• 14 brush each with margarine and sprinkle 1 tbs. bread crumbs.
• 15 repeat until the last sheet is brushed with margarine.
• 16 place cabbage on top 1/3 of phyllo about 4 inches from top and sides.
• 17 fold long sides in, covering part of the filling.
• 18 fold top side down.
• 19 carefully fold down again until all is in the roll.
• 20 brush ends with margarine to secure.
• 21 place seam side down.
• 22 mix egg with water and using a pastry brush baste top sprinkle with sesame seeds.
• 23 bake 40-45 minutes
• 24 let stand 30 mins afterward before cutting.