Have time on your hands? Yeah, me too. The isolation of a pandemic might make it a good time to cook something a bit complicated. I propose a savory strudel. This one uses frozen phylo dough (available at Crozet Market), plus cabbage that is just now ripening. I have some beauties in my May-June garden.
It’s a rich, nearly decadent main dish that is guest-worthy. But since we’re not having guests, let’s just spoil ourselves. Also, creativity is our solace during this difficult time.
I wish you all well.
- 1 T butter
- 1 T vegetable oil
- 2 cups chopped onion
- 3 cups chopped cabbage
- 8 oz package sliced mushrooms
- 1 tsp salt
- 1 tsp dried dill or 1 T fresh dill
- Ground black pepper to taste
- 8 oz cream cheese
- 1 cup sour cream
- 1 cup grated cheddar
- 4 eggs
- ½ lb frozen phyllo dough
- 1 stick melted butter
Prepare the filling: Sauté the onions in the oil and butter, until translucent. Add the cabbage and continue cooking for about five minutes, then add the mushrooms and seasonings and cook till the cabbage is wilted and the mushrooms cooked.
Mix the softened cream cheese, the sour cream, the cheddar and the eggs in a large bowl, then add the vegetable mixture and mix thoroughly.
Assemble the strudel: Thaw the phyllo according to package directions. Use the melted butter to butter a large baking sheet that will accommodate the phyllo sheets. At the corner of the stack, count 6-8 leaves and carefully, in one smooth movement, lift and lay flat onto the baking sheet. Spread all the filling over the middle of the phyllo, leaving a 3-inch edge on all four sides. Brush these edges with butter. Transfer two sheets of phyllo on top of the filling and brush with butter. Do this four more times, buttering each two-sheet layer. Then, fold the bottom layers of phyllo up over the top and edges of the top layers. Now, transfer two more layers of phyllo, butter and tuck them around and under the edges of the strudel.
Bake at 3750F for 20-25 minutes until golden. Allow to cool for five minutes, then slice and serve.