Hungarian Cabbage Strudel

Delight your taste buds with this Hungarian Cabbage Strudel, a savory and flaky pastry that's irresistibly rich in flavor. Perfectly caramelized cabbage and onions seasoned with a hint of paprika and ground black pepper are wrapped in delicate layers of buttery filo pastry for a rustic yet elegant dish. This traditional Hungarian recipe combines simple ingredients with expert technique to create a satisfying appetizer, snack, or vegetarian main course. With its golden, crisp exterior and hearty filling, Hungarian Cabbage Strudel is sure to impress at gatherings or make an unforgettable addition to your everyday table. Plus, it's surprisingly easy to prepare, bringing Old World flavors straight to your kitchen in just over an hour.

Nutriscore Rating: 62/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 6

Ingredients

• 1 medium head Green cabbage
• 1 teaspoon Salt
• 4 tablespoons Butter
• 1 medium, finely chopped Onion
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Paprika
• 8 sheets (thawed if frozen) Filo (phyllo) pastry sheets
• 6 tablespoons, melted Unsalted butter (for brushing)

Directions

Step 1

Remove the outer leaves of the cabbage and finely shred it.

Step 2

Sprinkle the shredded cabbage with salt and allow it to sit for 15 minutes to release excess moisture. Squeeze the cabbage to remove as much liquid as possible and set aside.

Step 3

In a large skillet over medium heat, melt 4 tablespoons of butter. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 4

Add the shredded cabbage to the skillet and cook until tender and caramelized, stirring occasionally, about 15-20 minutes.

Step 5

Season the cabbage mixture with black pepper and paprika, then remove it from the heat and let it cool completely.

Step 6

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 7

On a clean surface, lay out one filo pastry sheet and brush it lightly with melted butter. Place another filo sheet on top and brush with more butter. Repeat until 4 sheets are stacked.

Step 8

Spread half of the cabbage mixture in an even layer along one short edge of the filo stack, leaving about 1 inch of space at the edge.

Step 9

Carefully roll the pastry over the filling, tucking in the sides as you go to form a neat log. Place the log seam-side down on the prepared baking sheet.

Step 10

Repeat the layering and rolling process with the remaining filo sheets and cabbage mixture to form a second strudel.

Step 11

Brush the tops of both strudels generously with melted butter.

Step 12

Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crisp.

Step 13

Allow the strudels to cool for 5-10 minutes before slicing into pieces and serving.

Nutrition Facts

Serving size	716.3 grams (716.3g)

Amount per serving	% Daily Value*
Calories	1031

Total Fat 52.60g	67%
Saturated Fat 25.70g	129%
Polyunsaturated Fat 1.40g
Cholesterol 132mg	44%
Sodium 3407mg	148%
Total Carbohydrate 122.20g	44%
Dietary Fiber 11.30g	40%
Total Sugars 18.50g
Protein 18.70g	37%

Vitamin D 9IU	45%
Calcium 201mg	15%
Iron 4mg	24%
Potassium 941mg	20%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.7%

Protein: 7.2%

Carbs: 47.1%