Cabbage: Hungarian Sweet Cabbage Strudel

Okay.

This dessert is interesting.

I probably won't make it as a dessert for guests anytime in the near future.

But I did learn that making phyllo dough from scratch is not difficult, but time-consuming.

I also learned that cabbage if cooked down in tons of butter and sugar until it is almost carmelized still remains, in fact, cabbage.

I have a Hungarian co-worker who, when asked about a recipe like this, said that it was made - albeit not often. And that she didn't like it.

Soooooo. It doesn't come high on the recommendation list BUT, this exact concept made with apples or pears would be exquisite!

I tried my hand at homemade phyllo dough because I've been dying to make baklava from scratch, too.

It didn't turn out as thin as it should have, so I think the next time I'll start with smaller pieces of dough.

Phyllo Dough
should make about 20-30 9x13 sheets depending on your patience level. I made 3....


2 2/3 cups (270 g/13 oz) unbleached all purpose flour
1/4 teaspoon  table salt
1 cup less 2 tablespoons water, plus more if needed
4 tablespoons olive oil, plus additional for coating the dough
1 teaspoon cider vinegar

Mix ingredients together the best you can using a dough hook if you've got one. I don't. So I used a fork. Knead the dough for 5-10 mins if necessary to mix dough completely.

Form dough into a ball and let rest at room temp for about 30 min.

Form dough into as many balls as sheets you would like to make. My recipe called for three. So I made three that were thicker. The smaller the ball, the easier it is to make them very thin. Roll out dough until desired thickness. For "real" phyllo dough - it should be transparent. Use a lot of flour on your surface and flip the dough every once in a while while rolling.

(recipe here)

Hungarian Sweet Cabbage Strudel

serves 8

For Filling:

1/4 cup (1/2 stick) butter

1/2 head green cabbage, shredded

1/4 teaspoon salt

1/2 cup sugar

1/4 cup walnut pieces, toasted

.

For Pastry:

3 sheets phyllo dough, thawed

1/2 cup (1 stick) unsalted butter, melted

1/2 cup sugar

1 cup toasted walnuts, finely chopped

For the filling: In a large skillet, melt butter. Add cabbage and saute until tender. Add salt and sugar and stir to dissolve. Let cook a little while longer so most of the juice is absorbed. 

Stir in 1/4 cup toasted walnuts. Spread on a parchment-lined sheet pan to cool completely. 

To assemble the strudel: Heat oven to 375 degrees. Place 1 sheet filo dough on a parchment-lined baking pan. Brush with butter. Sprinkle with 1/3 sugar and 1/3 finely chopped walnuts. Place 1 sheet phyllo dough on top of the filling, brush with butter and sprinkle with 1/3 sugar and 1/3 finely chopped walnuts. Place remaining 1 sheet phyllo dough on top of filling and brush with butter. Reserve any remaining butter and last 1/3 sugar and walnuts for the top. 

Turn the pan so short end of phyllo is closest to your body. Spread cooled cabbage filling 2 inches from top and sides, but all the way to the edge closest to you. 

Using the parchment paper to help you lift, roll the strudel away from you, encasing the filling and forming a cylinder. Move the strudel, seam side down, to the center of the parchment paper and tuck in the strudel ends. 

Brush entire surface with remaining melted butter, sugar and walnuts. Bake until golden brown, about 30 minutes. Let cool 15 minutes on the pan. 

Using a serrated knife, carefully cut into 8 pieces and serve warm. 

(recipe here)

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