Croatian Savory Cabbage Strudel (Strudla s Kupusom)
A savory Croatian cabbage strudel, known as strudla s kupusom, is prepared with a tender cabbage filling encased in filo dough.
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Instructions
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Preheat the oven to 375 F and line a large baking sheet with parchment paper.
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Shred cabbage and slice onion, then mix with 1 tablespoon salt in a nonmetallic bowl; let sit for 2 hours, then drain and squeeze out all moisture.
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Fry bacon in a large skillet until crisp, then remove and reserve it.
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Sauté the drained cabbage, onion, and sugar in the bacon fat until tender, adding more oil or butter if needed.
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Stir in the reserved bacon and season to taste.
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Spread the cooked cabbage mixture onto a sheet pan to cool to lukewarm.
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Divide phyllo dough into two piles of 7 sheets each, keeping them covered.
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On a work surface, layer 7 phyllo sheets, brushing each with oil. Place half the cabbage mixture in a 3-inch strip on the bottom third. Fold in the sides, brush with oil, and roll into a log. Place seam-side down on the prepared baking sheet and brush with oil.
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Repeat with the remaining phyllo and filling to make a second log.
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Bake for 30 to 40 minutes, or until golden.
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Let stand for 15 minutes before cutting and serving.