Savory Cabbage Strudel

---------- Recipe via Meal-Master (tm) v8.02

Title: SAVORY CABBAGE STRUDEL
Categories: Vegetarian
Yield: 4 servings

PREPARE THE FILLING
1 tb Butter
4 c Cabbage, finely shredded
2 c Bok Choy greens, shredded
1 tb Currants (Optional)
1 Onion; thin sliced
2 Scallions; chopped
2 tb Dill, fresh, chopped *
2 tb Cilantro, fresh OR Parsley
1/2 ts Salt
PREPARE THE MUSHROOMS
1 tb Butter
1/2 lb Mushrooms, fresh, sliced
1 ts Lemon Juice, fresh
ASSEMBLE THE STRUDEL
4 Phyllo Pastry Sheets
2 tb Butter; melted
4 tb Bread Crumbs, whole Wheat

* OR 1 t -Dill, dried
RECIPE DIRECTIONS SCALED FOR SERVES: 4 PREPARE THE FILLING: Melt butter in
large heavy saucepan. Add Cabbage and Bok Choy greens, currants, onion and
scallions. Cook over medium-high heat for 3-4 minutes or until greens begin
to wilt. Add dill, cilantro and Sea Salt, and cook for 1 minute over high
heat, stirring well to thoroughly incorporate herbs into vegetables. Set
aside.
PREPARE THE MUSHROOMS: In a separate large skillet, melt butter. Add
mushrooms and saute briefly over high heat stiring frequently until they
begin to soften. Remove from heat, sprinkle with lemon juice and add to
vegetable mixture. Mix well.
ASSEMBLE THE STRUDEL: Preheat oven to 400 F. Strain mushroom-vegetable
mixture in colander, catching the liquid in a small bowl. (Reserve to add
to soups, gravies etc.) Lightly butter cookie sheet. Place one phyllo sheet
on damp towel, brush lightly with melted butter. Place second phyllo sheet
on top of first. Sprinkle 2 tablespoons of bread crumbs on left-hand side
of phyllo. Fold right side over to encase bread crumbs, making a rectangle.
Brush top lightly with melted butter. Spread 1/2 the vegetable mixture
along the long edge, stopping 1" short of the sides. Roll as you would a
jelly roll. Place seam side down on buttered baking sheet. Brush roll with
melted butter. Repeat for second roll. Bake until golden; about 30 minutes.
Cut each into 3-4 sections

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