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Parve
Easy
1 Hour, 20 Minutes
Diets 
Different, daring, and delicious!
8 sheets filo dough, thawed if frozen
1/4 cup oil, such as Gefen Canola Oil
1/4 cup dry bread crumbs, such as Gefen
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
1 teaspoon black sesame or everything seasoning
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.
Stir in potatoes, water and chicken soup powder, garlic, and salt. Cover; cook until tender, 10–15 minutes. Cool for a few minutes.
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
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.
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.
Bake strudel until lightly golden and crisp, about 25 minutes. Transfer baking sheet to a wire rack to cool completely.
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