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Recipe by Brynie Greisman

Potato Cabbage Strudel

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Potato Cabbage Strudel
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Gluten - Wheat - Sesame
1 Hour, 20 Minutes
Diets
- Vegetarian - Pescatarian - Vegan

Different, daring, and delicious!

Ingredients

Strudel Dough

  • 1/4 cup dry bread crumbs, such as Gefen

Filling

  • 1 tablespoon oil, such as Gefen Canola Oil

  • 1 full teaspoon fresh thyme, or 1/2–3/4 teaspoon dried (see tip)

  • 2 cups shredded cabbage

  • 1 medium onion, chopped

  • 2 medium potatoes, peeled and shredded

  • 1/2 teaspoon parve chicken soup powder, dissolved in 1/2 cup water

  • 3 large cloves garlic, chopped

  • 1 teaspoon salt, or to taste

Topping

  • 1 teaspoon black sesame or everything seasoning

Directions

Prepare the Filling

1.

In a large skillet, heat oil over medium heat. Stir in thyme; cook for one minute. Add cabbage and onion; cook until tender, about five minutes.

2.

Stir in potatoes, water and chicken soup powder, garlic, and salt. Cover; cook until tender, 10–15 minutes. Cool for a few minutes.

Prepare the Strudel

1.

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

2.

Unfold filo sheets so they lie flat. Cover sheets with plastic wrap and a damp cloth to prevent them from drying out. Place one filo sheet on a large piece of baking paper. Brush with some oil. Sprinkle with half a tablespoon bread crumbs. Place a second filo sheet on top. Brush with oil; sprinkle with bread crumbs. Repeat with remaining sheets, oil, and bread crumbs, ending with a filo sheet.

3.

Spoon filling lengthwise down center of pastry to within two inches of edges. Starting with a long side and using the parchment paper as an aid, roll up strudel jelly-roll style. Brush ends with water; fold under to seal. Place seam-side down on prepared baking sheet. Brush with remaining oil; sprinkle with seeds or seasoning.

4.

Bake strudel until lightly golden and crisp, about 25 minutes. Transfer baking sheet to a wire rack to cool completely.

Tips:

Fresh thyme is heady and aromatic and far superior in flavor to dried thyme. It stays fresh for up to two weeks in the fridge. You can dry your own by hanging upside down for one to two weeks. Remove leaves from stems and crush between your fingers before using. Use within six months.

Recipe tags

brynie greisman cabbage filo pastry phyllo savory Shabbos strudel
Potato Cabbage Strudel

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