Recipes

Cabbage-Vegetable Strudel

1 small green cabbage, grated
1/4 teaspoon salt
1 teaspoon olive oil
1 kohlrabi, grated
3 carrots, grated
2 stalks celery, finely chopped
1 small onion, minced
1/2 cup water
black pepper, fresh ground, to taste
1 teaspoon soy margarine, melted (optional)
10 to 12 sheets of phyllo dough

Put the grated cabbage in a bowl and sprinkle with salt. Let it sit for 15 minutes. Transfer to a colander and wring out excess liquid. Transfer cabbage to a large skillet, add olive oil, and sauté until the cabbage turns a dark yellow color (about 10 minutes). Add the kohlrabi, carrots, celery, onions, and water. Simmer, stirring frequently, until vegetables are soft and the water has evaporated. Add freshly ground black pepper.

Allow vegetables to cool for 15 minutes. Fold phyllo sheets in quarters. It should be four layers thick and about 5 by 8 inches. 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. Place on a greased cookie sheet, loose-side down. Brush lightly with melted soy margarine, if desired.

Bake at 350°F in the middle of the oven for 20 to 25 minutes, until lightly browned.

Adapted from a recipe from Hotel Gellert in Budapest for The Best in the World II.

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