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Hungarian Sweet Cabbage Strudel Recipe

User Rating 2 Star Rating (3 Reviews)


Sweet Cabbage Strudel

Sweet Cabbage Strudel

© Barbara Rolek licensed to About.com, Inc.

This recipe comes to me by way of Chef Gale Gand, co-owner of Tru Restaurant in Chicago.

"This is my Hungarian Grandma Elsie's recipe. They were so poor they couldn't afford apples for their apple strudel so she just seasoned up cabbage with enough sugar so it tasted like apples."

I've had savory cabbage strudel before, but this was a new one on me. What a clever cook Gale's Grandma Elsie was! Everyone in my family raves about it. We call it Poor Man's Apple Strudel!

View this Step By Step.

Makes 8 servings of Hungarian Sweet Cabbage strudel

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes


  • For Filling:
  • 1/4 cup (1/2 stick) butter
  • 1/2 head green cabbage, shredded
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup dark or light raisins
  • 1/4 cup walnut pieces, toasted
  • .
  • For Pastry:
  • 3 sheets filo dough, thawed
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup sugar
  • 1 cup toasted walnuts, finely chopped


  1. For the filling: In a large skillet, melt butter. Add cabbage and saute until tender. Add salt and sugar and stir to dissolve.

  2. Add raisins and cook a few minutes to reduce and thicken any juices. Stir in 1/4 cup toasted walnuts. Spread on a parchment-lined sheet pan to cool completely.

  3. To assemble the strudel: Heat oven to 375 degrees. Place 1 sheet filo dough on a parchment-lined baking pan. Brush with butter. Sprinkle with 1/3 sugar and 1/3 finely chopped walnuts. Place 1 sheet filo dough on top of the filling, brush with butter and sprinkle with 1/3 sugar and 1/3 finely chopped walnuts. Place remaining 1 sheet filo dough on top of filling and brush with butter. Reserve any remaining butter and last 1/3 sugar and walnuts for the top.

  4. Turn the pan so short end of filo is closest to your body. Spread cooled cabbage filling 2 inches from top and sides, but all the way to the edge closest to you.

  5. Using the parchment paper to help you lift, roll the strudel away from you, encasing the filling and forming a cylinder. Move the strudel, seam side down, to the center of the parchment paper and tuck in the strudel ends.

  6. Brush entire surface with remaining melted butter, sugar and walnuts. Bake until golden brown, about 30 minutes. Let cool 15 minutes on the pan.

  7. Using a serrated knife, carefully cut into 8 pieces and serve warm. Garnish with an edible flower, if desired, whipped cream, or a sprinkle of confectioners' sugar.
Source: Chef Gale Gand, Chicago
User Reviews

Reviews for this section have been closed.

 1 out of 5
not even close to authentic, Member agnesinla

This is an ""interpretation"" of the original. There is traditionally no walnuts, no raisins and certainly no cinnamon used, EVER! But, just to be sure, I have checked my Hungarian cookbooks. The way to make the filling is to shred the cabbage very finely, then saute it on low heat, until all liquid is gone. The cabbage even has to brown a little bit, and this will create a slightly sweetish flavor. The only thing added is a bit of salt, a bit of sugar and plenty of freshly grated black pepper. This is a sweet/savory filling. After the filling had cooled, it can be spread on the filo, rolled up and baked.

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