Cabbage-Vegetable Strudel

  • Yield: 10 pieces


1small head green cabbage, grated
1/4teaspoon salt
1teaspoon olive oil
1 kohlrabi (turnip cabbage), grated
3 carrots, grated
2 celery stalks, finely chopped
1small onion, minced
1/2cup water
Freshly ground black pepper
10 to 12sheets phyllo dough


  1. Put cabbage in a bowl and sprinkle with salt. Let sit for 15 minutes. Transfer to a colander and wring out excess liquid. Transfer cabbage to a large skillet and add oil. Sauté until cabbage turns a dark yellow color, about 10 minutes.
  2. Add kohlrabi, carrots, celery, onion, and water. Simmer, stirring frequently, until vegetables are soft and the water has evaporated. Add black pepper. Allow vegetables to cool for 15 minutes.
  3. Preheat oven to 350F
  4. Fold phyllo sheets in quarters to obtain a rectangle 4 layers thick and about 5″×8″. Place 1/2 cup of the vegetable filling diagonally across the phyllo sheets, fold the short corners over the dough and roll it towards the long corner to make a log-shaped package.
  5. Place on a greased cookie sheet, loose side down. Brush lightly with melted margarine, if using. Bake in the middle of the oven for 20 to 25 minutes, until lightly browned.

Recipe by Hotel Gellert, Budapest, Hungary. Published in Best in the World II, Jennifer Keller, R.D., courtesy of The Cancer Project

Nutritional Info *per serving

  • Calories 96
  • Fat 1g
  • Saturated Fat 0.1g
  • Cholesterol 0mg
  • Sodium 157mg
  • Carbohydrate 19.7
  • Fiber 2.7g
  • Sugars 2.9g
  • Protein 2.8g