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.