Name: Sweet Cabbage Strudel with Raisins and Brown Sugar
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: German
Ingredients: 3 tablespoons unsalted butter (for filling); ½ cup unsalted butter (for brushing); About 5 cups medium green cabbage (finely shredded); ½ teaspoon salt; ½ teaspoon cinnamon; ½ cup brown sugar (light or dark); ¾ cup raisins; 1 teaspoon vanilla extract; 1 package phyllo dough (thawed); Powdered sugar (optional, for dusting)

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As you bite into a slice of Sweet Cabbage Strudel with Raisins and Brown Sugar, your taste buds are instantly transported to a cozy German kitchen. The warm and buttery aroma envelops you, mingling with the sweetness of caramelized cabbage and plump raisins. The flaky pastry shell crumbles delightfully as you take a bite, revealing a savory-sweet filling that’s comfort food at its finest.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sweet Cabbage Strudel with Raisins and Brown Sugar
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sweet Cabbage Strudel with Raisins and Brown Sugar

Sweet Cabbage Strudel with Raisins and Brown Sugar

This dish isn’t just a recipe; it’s a window into cherished memories of gatherings around the table, where laughter and love blend as seamlessly as the ingredients of this strudel. I can almost hear the clinking of glasses and the soft chatter of friends reminiscing over this iconic dish from my childhood. Perfect for a cozy evening or as a unique treat for your next get-together, this Sweet Cabbage Strudel with Raisins and Brown Sugar is a delightful way to honor tradition while making delicious new memories. So, gather your ingredients and let’s create some culinary magic together!

Why You’ll Love This Recipe

Simple & Quick: With just 30 minutes of prep and 35 minutes of baking, you’ll have this tasty strudel ready in no time!
Irresistible Flavor: Each bite is a harmonious blend of sweet and savory with warm cinnamon notes that dance on your palate.
Eye-Catching Appeal: This strudel not only tastes amazing but looks impressive when served, making it an adorable centerpiece for any gathering.
Flexible Serving: Perfect for breakfast, as a snack, or a unique dessert, this strudel fits any occasion effortlessly.
Diet-Friendly Options: It’s easily adaptable; consider using gluten-free phyllo dough or reducing sugar for a lighter version.

Ingredients You’ll Need

Unsalted butter (3 tablespoons for filling, ½ cup for brushing): Adds richness and flavor to the cabbage filling and keeps the pastry golden and crisp. You can substitute with olive oil for a dairy-free option.
Medium green cabbage (about 5 cups, finely shredded): This is the star ingredient that provides a tender base for your strudel, offering both texture and sweetness. Napa or savoy cabbage can be used as alternatives.
Salt (½ teaspoon): Enhances the inherent sweetness of the cabbage and balances flavors.
Cinnamon (½ teaspoon): Infuses warm, aromatic notes that complement the sweetness. Feel free to experiment with nutmeg for a different twist.
Brown sugar (½ cup, light or dark): Provides caramelization during cooking and adds a deep, warm sweetness. White sugar could work in a pinch, but it won’t provide the same rich flavor.
Raisins (¾ cup): Adds bursts of sweetness and chewiness. You can swap with dried currants or chopped dried apricots if preferred.
Vanilla extract (1 teaspoon): Enhances the overall flavor profile, melding well with the sweet ingredients. Use pure vanilla for the best taste.
Phyllo dough (1 package, thawed): This flaky pastry encases your filling and creates that delightful crunch. Make sure to keep it covered with a damp cloth while working to prevent it from drying out.
Powdered sugar (optional, for dusting): A sweet finish, adding an elegant touch if desired.

How to Make Sweet Cabbage Strudel with Raisins and Brown Sugar

Cook the Cabbage Filling: Begin by melting 3 tablespoons of unsalted butter in a large skillet over medium heat. Once melted, add about 5 cups of finely shredded cabbage and ½ teaspoon of salt. Stir often as you let it cook for 10 to 12 minutes, until the cabbage softens and takes on a slight caramelized color. Then, stir in ½ teaspoon of cinnamon, ½ cup of brown sugar, and ¾ cup of raisins. Continue cooking for another 8 to 10 minutes, stirring regularly until the cabbage is tender and the mix turns sticky but not wet. Remove from heat, add 1 teaspoon of vanilla extract, and allow the filling to cool completely. To speed up the cooling process, spread it out on a tray or large plate.

Preheat and Prepare: While your filling cools, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to keep your strudel from sticking. Lay a clean, slightly damp kitchen towel on your counter to help manage the phyllo dough during assembly.

Assemble the Strudel: Unroll the thawed phyllo dough carefully and place one sheet flat on the towel, brushing it lightly with melted butter. Repeat this process with 5 to 6 additional sheets, stacking and buttering each one as you go. Next, take the cooled cabbage filling and spoon it in a log shape along one long edge of your dough stack, leaving about a 1-inch border. Use the towel to gently roll the dough over the filling, tucking in the sides as you roll, creating a beautifully sealed log. Place the rolled strudel seam-side down on your prepared baking sheet, and brush the top generously with more melted butter.

Bake: Slide the baking sheet into your preheated oven and let it bake for 30 to 35 minutes, or until the strudel is gloriously golden brown and crisp on the outside. Once done, allow it to cool slightly on the baking sheet before slicing it into 1.5 to 2-inch pieces. If you like, dust the top with powdered sugar for a touch of sweetness and elegance.

Storing & Reheating

To store your Sweet Cabbage Strudel with Raisins and Brown Sugar, keep it at room temperature for up to two days, which allows the pastry to maintain its crispness. For longer storage, refrigerate it in an airtight container for up to a week. If you want to keep it even longer, you can freeze it; wrap tightly in plastic wrap and foil for about three months. To reheat, place slices on a baking sheet at 350°F (175°C) for about 10 minutes until warmed through. Note that while the flavor remains delightful, the texture may change slightly—refresh with a quick brush of melted butter before serving if desired!

Chef’s Helpful Tips

Prepare your cabbage filling ahead of time; it cools faster spread out and can also be made a day ahead.
Keep your phyllo dough covered with a damp towel while assembling—the moisture prevents it from drying out and breaking easily.
Don’t overstuff the strudel; it’s better to have a light filling for crispy edges.
For that perfectly crispy crust, make sure to brush the pastry generously with melted butter—it not only helps with color but also enhances flavor.
If you have leftovers, consider transforming them into an entirely new dish by reheating in the oven and serving with yogurt or a fresh salad for a delightful twist.

Sweet cabbage strudel is not just a dish but a comforting hug from the kitchen. Not only does it warm your house with its inviting aromas, but it also warms the heart as you share it with those you love. While this recipe celebrates tradition with every bite, feel free to get creative! Try adding nuts or different herbs to the filling or sprinkle toasted seeds on the strudel before baking. Whatever you decide, remember that the joy of cooking lies in the journey as much as the destination. So gather those ingredients, roll up your sleeves, and enjoy crafting this delightful treat!

Recipe FAQs

Can I make the strudel in advance?

Absolutely! You can prepare the cabbage filling a day ahead and store it in the refrigerator until you’re ready to assemble your strudel. This not only saves time but allows the flavors to develop even further. Just remember to cool the filling completely before wrapping it in the dough.

What can I substitute for phyllo dough?

If you’re looking for a substitute, puff pastry can be a good option. However, keep in mind that the texture will change slightly; puff pastry tends to be thicker and less flaky than phyllo. For gluten-free options, look for gluten-free phyllo dough available in specialty stores.

Can I add additional spices or ingredients?

Definitely! Feel free to play with the spices and add flavors you enjoy. A pinch of nutmeg or a dash of allspice can complement the sweetness beautifully. You could also toss in some chopped nuts for a delightful crunch or even grated apple for added sweetness.

How should I store leftover strudel?

Store leftover strudel wrapped in plastic wrap or in an airtight container at room temperature for up to two days. If refrigerating, it generally stays fresh for a week. For longer shelf life, consider freezing it, wrapped tightly, for up to three months. Reheat slices in the oven for the best texture!