Cabbage Strudel
1 pound of white or Savoy cabbage, cut into thin shreds as for cole slaw
1 onion, sliced thin
1 cup of white wine
2 teaspoons of caraway seeds
1 1/2 cups of cooked or canned white beans, drained
pepper
1 tablespoon of olive oil
10 frozen filo leaves, defrosted
2 cups of tomato sauce, optional
In a large pot, simmer cabbage, onion, white wine and caraway seeds, covered for 45 minutes to an hour or until tender. Stir in white beans and season to taste with pepper. Preheat oven to 375ºF. Pour oil into a small dish and get a pastry brush ready.
Lay 2 filo leaves, slightly overlapping, on a work surface and very lightly brush with oil. Lay another 2 leaves on top of the first and brush again with oil, repeat until all 10 leaves have been used.
Form cabbage and bean mixture into a sausage shape down the center of the filo, leaving 2 inches of border on each end. Fold one side flap of leaves over the cabbage and beans, then fold the 2 inch flaps over, then roll up the strudel. Place it, seam side down, on a baking sheet. with a sharp knife, make 4 or 5 slashes on top, to let the steam escape. Brush top of strudel with remaining oil and bake for 45 minutes. Cool for 10 minutes to let it set before slicing. Serve with tomato sauce if you wish. Makes 1 strudel 8 appetizer portions Cholesterol 0 |
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