If you love exploring unique and heartwarming desserts, the Sweet Cabbage Strudel with Raisins and Brown Sugar Recipe is an absolute must-try. This delightful treat combines the subtle earthiness of tender cabbage with the natural sweetness of raisins and the rich depth of brown sugar, all wrapped in layers of flaky, buttery phyllo dough. It’s a surprisingly comforting dish that balances sweet and savory elements, perfect for sharing with loved ones or serving as a show-stopping dessert at your next gathering.
Ingredients You’ll Need
The ingredients for this strudel might look simple, but each one plays a crucial role in creating that perfect blend of flavor, texture, and color that makes the Sweet Cabbage Strudel with Raisins and Brown Sugar Recipe so special. From the caramelized cabbage to the spiced sweetness of cinnamon and vanilla, you’re in for a treat.
- Unsalted butter: Essential for cooking the cabbage filling and brushing on the phyllo to create that golden, flaky crust.
- Green cabbage: Finely shredded, it provides a tender, mild base with a beautiful pale green color that holds the filling together.
- Salt: Balances and enhances the natural sweetness in the filling.
- Cinnamon: Adds a warm, fragrant spice that complements the brown sugar and raisins perfectly.
- Brown sugar: Whether light or dark, it brings a rich, molasses undertone to the filling’s sweetness.
- Raisins: Little bursts of juicy sweetness that contrast delightfully with the soft cabbage.
- Vanilla extract: Adds a hint of aromatic warmth that rounds out the flavors.
- Phyllo dough: Creates the crisp, flaky layers that make every bite irresistibly light and buttery.
- Powdered sugar (optional): For a delicate dusting that adds a festive finish and extra sweetness.
How to Make Sweet Cabbage Strudel with Raisins and Brown Sugar Recipe
Step 1: Cook the Cabbage Filling
Begin by melting butter in a large skillet over medium heat. Add the finely shredded cabbage and salt, then cook for about 10 to 12 minutes, stirring frequently until the cabbage softens and takes on a slight caramelized edge. This step is crucial—it deepens the flavor and texture of the cabbage, which serves as the heart of this filling. Next, stir in cinnamon, brown sugar, and raisins, cooking for another 8 to 10 minutes. Watch for the filling to become sticky but not wet; this texture balance ensures a juicy yet stable filling for the strudel. Finally, remove from heat, add vanilla extract, and spread the mixture out to cool completely—cooling is key to prevent the phyllo from getting soggy during assembly.
Step 2: Prep Your Work Area
While the filling cools, preheat your oven to 375°F (190°C) and prepare a baking sheet with parchment paper. Setting up a clean, slightly damp kitchen towel on your counter next to the baking sheet makes handling the delicate phyllo sheets easier and keeps them from drying out too fast. This step may seem small but it makes a big difference in the final texture of your strudel.
Step 3: Assemble the Strudel
Carefully unroll your phyllo dough and place one sheet flat on the towel. Brush it lightly with melted butter, then continue layering 5 to 6 more sheets, each brushed generously with butter. The layers build that luscious flakiness we all crave in a good strudel. Spread the cooled cabbage filling in a log shape near one long edge of your layered dough, leaving a bit of border to help seal the roll. Using the towel, gently but snugly roll the dough over the filling, tucking in the edges to seal. Place your strudel seam-side down on your baking sheet and brush the entire top with more melted butter for a glossy, golden crust once baked.
Step 4: Bake the Strudel
Bake your strudel in the preheated oven for 30 to 35 minutes, watching for a beautiful golden brown and crisp exterior. Once baked, allow it to cool for a few minutes before slicing into 1.5 to 2-inch thick pieces. If you like, dust the top with powdered sugar for that magical sweet finishing touch that adds a light sparkle and a little extra yum.
How to Serve Sweet Cabbage Strudel with Raisins and Brown Sugar Recipe
Garnishes
A light dusting of powdered sugar is the classic finishing touch for this strudel, adding a pretty and delicate sweetness that stands out against the golden crust. For an extra special presentation, consider a drizzle of honey or a sprinkle of toasted chopped nuts like walnuts or pecans to add crunch and layers of flavor.
Side Dishes
This strudel pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a dessert experience that’s both warm and cool at once. If serving as a brunch or lighter meal, a fresh fruit salad or simple yogurt can complement the richness of the strudel beautifully.
Creative Ways to Present
Try serving the strudel slices on a rustic wooden board alongside a selection of cheeses and fresh fruit for a surprising sweet-savory board. Alternatively, cut smaller bite-sized pieces for a party platter where guests can nibble on this unique and flavorful treat with coffee or tea.
Make Ahead and Storage
Storing Leftovers
Leftover sweet cabbage strudel tastes just as good the next day, making it a great make-ahead dish. Wrap it tightly in plastic wrap or store in an airtight container in the refrigerator. It will stay fresh for up to three days.
Freezing
You can freeze the strudel before baking by wrapping it well in plastic wrap and then foil. Freeze for up to one month. When ready to enjoy, bake it straight from the freezer, adding about 10 extra minutes to the baking time and covering loosely with foil if the crust browns too fast.
Reheating
To reheat, warm slices in a preheated oven at 350°F (175°C) for 10 to 15 minutes. This method keeps the crust crisp and the filling perfectly heated. Avoid the microwave if you want to maintain the flaky texture.
FAQs
Can I use red cabbage instead of green for this recipe?
Absolutely! Red cabbage will add a slightly different flavor and a beautiful deep color, making your strudel visually striking. Just shred it finely and cook as instructed.
Is it possible to make this strudel gluten-free?
Traditional phyllo dough contains gluten, but there are gluten-free alternatives available. Alternatively, you could try using gluten-free puff pastry. Just keep in mind the texture will be a bit different.
Can I add nuts or other dried fruits to the filling?
Yes! Chopped walnuts, almonds, or pistachios add a lovely crunch, while dried apricots or cranberries can add new layers of sweetness and texture. Just mix them in with the raisins.
How do I keep phyllo dough from drying out while assembling?
Work quickly and keep unused sheets covered with a damp kitchen towel to prevent them from drying and cracking. This is key to achieving the perfect flaky layers.
Could this recipe be made vegan?
Definitely! Substitute the butter with a vegan margarine or coconut oil, and ensure the phyllo dough you use is dairy-free. The filling ingredients are naturally vegan, so it’s a simple swap.
Final Thoughts
There’s something truly magical about the Sweet Cabbage Strudel with Raisins and Brown Sugar Recipe—how simple ingredients come together to create a dish that’s unexpectedly delightful and comforting. I can’t wait for you to try it, savor those layers of buttery phyllo and sweet-spiced cabbage filling, and share this warm and unique recipe with your friends and family.
Print
Sweet Cabbage Strudel with Raisins and Brown Sugar Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 65 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
Description
This Sweet Cabbage Strudel with Raisins and Brown Sugar is a delightful dessert featuring a tender, caramelized cabbage filling combined with warm spices and sweet raisins, all wrapped in flaky, buttery phyllo dough. Perfectly baked to a golden crisp, this strudel offers a unique twist on traditional sweet pastries, balancing subtle sweetness with aromatic cinnamon and vanilla.
Ingredients
For the Filling:
- 3 tablespoons unsalted butter
- 1 medium green cabbage, finely shredded (about 5 cups)
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup brown sugar (light or dark)
- ¾ cup raisins
- 1 teaspoon vanilla extract
For the Dough and Assembly:
- 1 package phyllo dough (thawed in fridge overnight)
- ½ cup unsalted butter, melted (for brushing the dough)
- Powdered sugar (optional, for dusting)
Instructions
- Cook the cabbage filling: In a large skillet over medium heat, melt 3 tablespoons of unsalted butter. Add the finely shredded cabbage and ½ teaspoon salt. Cook for 10 to 12 minutes, stirring often, until the cabbage softens and starts to caramelize slightly. Stir in ½ teaspoon cinnamon, ½ cup brown sugar, and ¾ cup raisins. Continue cooking for another 8 to 10 minutes, stirring regularly, until the cabbage is tender and the mixture becomes sticky but not wet. Remove from heat, stir in 1 teaspoon vanilla extract, and spread the filling on a tray or large plate to cool completely.
- Prep your work area: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Lay a clean, slightly damp kitchen towel on your countertop to help manage the delicate phyllo dough during assembly.
- Assemble the strudel: Unroll the phyllo dough carefully. Place one sheet flat on the damp towel and brush lightly with melted butter. Repeat this process with 5 to 6 additional sheets, stacking and brushing each with melted butter. Spoon the cooled cabbage filling in a log shape along one long edge of the dough stack, leaving about a 1-inch border clear. Using the towel, gently roll the dough over the filling, tucking in the sides to form a sealed log. Place the rolled strudel seam-side down on the prepared baking sheet and brush the top with melted butter.
- Bake: Bake the strudel for 30 to 35 minutes, or until golden brown and crisp on the outside. Remove from the oven and let cool slightly on the baking sheet. Slice into 1.5 to 2 inch pieces and dust with powdered sugar if desired before serving.
Notes
- Ensure the cabbage filling is completely cool before assembling to prevent the phyllo dough from becoming soggy.
- Handle phyllo dough with care as it is very delicate and can tear easily. Keeping the unused sheets covered with a damp towel helps prevent drying out.
- For a vegan version, substitute butter with a plant-based margarine or oil, and verify the phyllo dough is vegan-friendly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven to maintain crispiness.
- Powdered sugar is optional but adds a nice finishing touch for presentation and extra sweetness.
