Savory cabbage strudel
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Savory cabbage strudel
  Savory    Cabbage    Strudel    Vegetarian  
Last updated 6/12/2012 1:22:15 AM. Recipe ID 54804. Report a problem with this recipe.
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      Title: Savory cabbage strudel
 Categories: Vegetarian
      Yield: 4 Servings
      1 tb Butter
      4 c  Cabbage, finely shredded
      2 c  Bok Choy greens, shredded
      1 tb Currants (Optional)
      1    Onion; thin sliced
      2    Scallions; chopped
      2 tb Dill, fresh, chopped  *
      2 tb Cilantro, fresh OR Parsley
    1/2 ts Salt
      1 tb Butter
    1/2 lb Mushrooms, fresh, sliced
      1 ts Lemon Juice, fresh
      4    Phyllo Pastry Sheets
      2 tb Butter; melted
      4 tb Bread Crumbs, whole Wheat
  PREPARE THE FILLING: Melt butter in large heavy saucepan. Add Cabbage
  and Bok Choy greens, currants, onion and scallions. Cook over
  medium-high heat for 3-4 minutes or until greens begin to wilt. Add
  dill, cilantro and Sea Salt, and cook for 1 minute over high heat,
  stirring well to thoroughly incorporate herbs into vegetables. Set
  aside. PREPARE THE MUSHROOMS: In a separate large skillet, melt
  butter. Add mushrooms and saute briefly over high heat stiring
  frequently until they begin to soften. Remove from heat, sprinkle
  with lemon juice and add to vegetable mixture. Mix well. ASSEMBLE THE
  STRUDEL: Preheat oven to 400 F. Strain mushroom-vegetable mixture in
  colander, catching the liquid in a small bowl. (Reserve to add to
  soups, gravies etc.) Lightly butter cookie sheet. Place one phyllo
  sheet on damp towel, brush lightly with melted butter. Place second
  phyllo sheet on top of first. Sprinkle 2 tablespoons of bread crumbs
  on left-hand side of phyllo. Fold right side over to encase bread
  crumbs, making a rectangle. Brush top lightly with melted butter.
  Spread 1/2 the vegetable mixture along the long edge, stopping 1"
  short of the sides. Roll as you would a jelly roll. Place seam side
  down on buttered baking sheet. Brush roll with melted butter. Repeat
  for second roll. Bake until golden; about 30 minutes. Cut each into
  3-4 sections

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Recipe ID 54804 (Apr 03, 2005)

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