This mini red cabbage strudel is amazingly crunchy and very quickly made by using phyllo dough. With home-made braised red cabbage and apple chunks.
The main thing:
Made by Véronique
Published at 2020-03-04, this recipe is for 6 people and takes 40 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 09-02-2021
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Tip: you can use pre-cooked red cabbage or make your own braised red cabbage.
Optionally use pre-cooked red cabbage from the freezer or from a jar. Or, make our own braised red cabbage using our recipe. Optionally add in some juniper berries.
For this strudel it's easier to very finely grate the red cabbage. Wash the apples, then dice into not too small or big chunks. Pre-heat the oven to a temperature of 180 degrees celsius or 356 degrees fahrenheit.
Line the baking sheet with grease proof paper.
Melt about 100 grams of butter in a small pan or using a microwave oven. Using the butter, coat a sheet of phyllo dough. Place a second sheet on top, press and scoop about 4 tablespoons red cabbage at the bottom.
Add in some sliced apple. Coat the sids of the phyllo dough using the melted butter, fold the outsides inwards. Roll the dough shut and make sure it stays closed by adding some more melted butter.
Transfer the strudel to the baking tray lined with greaseproof paper. Repeat the above process for the remaining sheets of phyllo dough. Lastly, coat all of the mini red cabbage strudels with extra butter.
Cook in the oven until golden brown and crunchy in about 20 minutes time. Enjoy!