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Cabbage Strudel

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* Exported from MasterCook *

 

Cabbage Strudel

 

Recipe By : New Recipes from Moosewood Restaurant, page 139

Serving Size : 6 Preparation Time :0:00

Categories : Main Dish Moosewood

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups cooked brown rice

2 tablespoons vegetable oil

3 cups onion -- chopped

7 1/2 cups cabbage -- shredded

2 teaspoons caraway seeds

2 teaspoons dried dill

1 teaspoon salt

black pepper to taste

8 ounces cream cheese -- cubed

1/2 cup Swiss cheese (1 3/4 ounces) -- grated

1 cup cheddar cheese (3 ounces) -- grated

2 eggs

1/2 pound phyllo dough

1/4 pound melted butter

caraway seeds for topping

 

Sauté the onions in oil until translucent. Add the cabbage, caraway seeds, dill,

salt, and pepper. cook covered stirring frequently, until the cabbage softens.

Uncover and continue cooking until the cabbage is limp and both the cabbage and

onions are beginning to brown. Light browning gives a sweeter, richer flavor.

Remove from the heat and drain the excess liquid.

 

In a large bowl, mix the cooked rice with the cream cheese and the grated

cheeses. Add the eggs and sautéed vegetables. Mix well.

 

Preheat the oven to 350°.

 

Assemble the strudel* and sprinkle the top with caraway seeds.

 

Bake for about 45 minutes or until golden brown. Allow to rest 10 minutes before

slicing.

 

Serve with pickled beets and applesauce.

 

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