Apple-Cabbage Strudel

[kirra]

Apple-Cabbage Strudel

Ingredients:

1 cooking spray
1/2 cup white onion, sliced
2 medium garlic cloves, minced
3 cup Cabbage, cooked, drained, shredded
1/3 cup apple cider (or apple juice)
1 1/2 cup Apples, fresh, chopped, peeled (tart or sweet)
1/4 cup seedless raisins
1 1/2 tsp curry powder
1 pinch salt (to taste)
1 pinch black pepper (to taste)
8 phyllo pastry dough sheet, thawed
1 Cooking Spray, canola, non-aerosol, butter flavor, 1/3 sec spr

Preparation:

Heat a large, cooking spray coated skillet over medium heat. Add in onion and garlic and cook about 5 minutes or until soft. Stir in cabbage and apple cider and continue cooking with a lid on skillet 5 minutes or until cabbage is wilted. Mix apples, raisins, and curry powder into the mixture and cook without lid 5 to 8 minutes. Apples will be soft but still crisp and most of the liquid will be evaporated. Sprinkle with salt and pepper. Remove from heat and let cool.

Lay 1 sheet of fillo on a kitchen towel and coat with butter spray, Lay another sheet of fillo on top and coat with spray. Continue this with 2 additional sheets of fillo. Pour half the cabbage mix equally along the edge of the fillo, making sure it is at least 1 inch from the edge. Roll the fillo from the short end, tucking the edges in. Move to a greased baking sheet, seam side down. Continue process with the rest of the fillo sheets and cabbage mix. Coat the tops of strudels heavily with cooking spray.

Move strudels to 400 degree F oven and bake 15 minutes or until lightly browned. Take out of oven and cool. Slice into 1 inch pieces.

Note: The strudels can be prepared up to 1 hour ahead of time. Wrap in plastic wrap and chill. When ready to bake, spray tops with cooking spray. These can be served hot or warm.

Nutritional Info:
Makes 12 servings
Amount Per Serving
Calories 74
Total Carbs 15g
Dietary Fiber 1.7g
Sugars 6g
Total Fat 0.9g
Saturated Fat 0.2g
Unsaturated Fat 0.7g
Protein 1.6g
Sodium 75mg
Dietary Exchanges
Fat 1/4, Fruit 1/2, Other Carbohydrate 1/2, Vegetable 1/2