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Cabbage & Sausage Strudel
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- 3/4 lb. chorizo or other hot sausage, diced
- 1/4 c. olive oil
- 2 c. onions, chopped
- 6 garlic cloves, minced
- 2 lbs. Savoy cabbage, sliced thin
- 1 tsp. caraway seeds
- 1 tsp. paprika
- 1 egg, large, slightly beaten
- 1 c. Ricotta cheese, purée
- 1/4 c. grated Parmesan cheese
- 12 sheets phyllo dough
- 1/2 c. butter, soft
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| In large skillet, over medium heat, brown sausage. Remove and drain; place in large bowl. Heat oil in skillet and add onions and garlic. Sauté for 3 minutes. Add cabbage, caraway seeds, paprika, salt and pepper. Sauté about 5 minutes or until cabbage is tender. Remove and mix with sausage. Cool. When cabbage mixture has cooled, fold in egg and cheese. Prepare phyllo according to directions, fill with cabbage mixture. Brush with butter and place seam side down on cookie sheet as you would with any strudel. Bake in preheated oven of 375 for 45 minutes or until golden brown. |
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