This past week has been crazy!All week I have been getting ready for the semi-annual kids…
There is a bag of dirt on my kitchen floor and little cups of seedlings in my window. My garden has been generously turned over and tilled by a neighbor. I have drawn out my plans for this year’s planting, hoping that this season will be better than last season. I have vowed to stay on top of the weeds and the squash bugs and construct a fence to keep the critters and the chickens out. It’s gardening time and I love it.
Now if someone would just tell the weather that it’s nearly time for Spring.
Everyone should grow something to eat during the Spring and Summer, I think. Whether it’s just a potted tomato plant on your front porch or a 1 acre garden in your back yard, growing your food is a really satisfying way to curtail your food budget and it can certainly make you appreciate the farmers that provide the entire country with food.
My first year with a big garden, I went a little crazy with the cabbage. I think I had about 30 heads in total. I had plans for a huge batch of sauerkraut that year and I started fermenting nearly 50 pounds of cabbage in our utility room. Long story short, it got a little too hot that Summer and the kraut ruined and it was a mess. These days, I still grow cabbage, but I leave the sauerkraut making to the professionals.
This is one of my very favorite cabbage recipes. Phyllo dough can be tricky to work with but the crispy, flaky layers that you get are worth all of the trouble.
- 8 T butter one stick
- 1 large onion chopped
- 2 medium carrots shredded
- 1 pounds small head cabbage shredded 2
- ½ cup crumbled feta cheese
- 2 T fresh dill minced
- ½ t . caraway seed
- 1 1/2 t . salt
- ½ t . pepper
- 14 sheets phyllo dough fillo
- 1 cup panko breadcrumbs
- Preheat oven to 375 degrees and grease a baking sheet, set aside.
- In a large pot, melt 2 T of butter over medium high heat. Add the onion and cook until softened. Stir in the cabbage and carrots and a teaspoon of salt and cook until softened, about 15 minutes. Remove from heat, stir in the feta, herbs and spices. Set aside to cool.
- Melt the remaining butter. Open the phyllo package and cover with wax paper and a damp towel so that the phyllo dough doesn’t dry out. On a flat surface, place one sheet of dough and then brush with butter. Sprinkle with breadcrumbs. Repeat with 6 more sheets of dough.
- Spoon half of the cooled cabbage mixture onto the prepared dough leaving a 2 inch border all the way around. Fold in the short sides, brush the edges with butter then gently roll up the long side of the dough over the cabbage mixture. Transfer the roll to the prepared baking sheet, brush the top with butter and sprinkle with breadcrumbs. Repeat with the remaing phyllo and cabbage mixture to make a second roll.
- Bake the strudel for 25-35 minutes or until it is golden brown. Slice and serve warm or at room temperature.
- Tip: Can’t find Phyllo dough? Puff Pastry works great or pie crust in a pinch.