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
Scale
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.
