Cabbage and Potato Strudel

Recipe and photo by Tami Ganeles Weiser Yield:  12 servings
Prep Time:  45 minutes Cook Time:  2 hours

Cabbage and Potato Strudel

Use your imagination and this strudel made with layers of filo dough rolled up around a filling dense with cabbage, apples, potatoes, and peppers might call to mind the Torah scroll. But even if it doesn’t, it will be delicious, just the thing for a joyous vegan holiday meal.


The Filling:

2 tablespoons canola oil

2 tablespoons sweet Hungarian paprika

¼ cup tomato paste

1 teaspoon kosher salt

2 teaspoons cider vinegar

1 large onion, peeled, cut in half and thinly sliced (about 3½ cups, about 13 ounces)

2 large Granny Smith apples, peeled, cored, and grated (about 1¾ cups, about 15 ounces)

½ head savoy cabbage (about 2¼ pounds) cut in quarters and sliced finely, thick center ribs removed

4 potatoes (1½ pounds) peeled, halved and cut into ½-inch dice

½ cup Roasted Vegetable Stock or store-bought low-sodium vegetable broth, if needed

1 yellow or red pepper, Hungarian prefered, or sweet bell peppers, stemmed, seeded, and cut into ¼-inch strips

Filo Dough:

¼ cup mild-flavored vegetable oil, such as canola

1 teaspoon kosher salt

½ teaspoon ground caraway seeds, pre-toasted preferred (see Kitchen Tips)

6 large or 10 medium sheets filo dough, defrosted but chilled


  1. Heat the oil in a heavy, deep skillet or Dutch oven over high heat, until it is hot and shimmers. Add the paprika and cook, stirring, for 5 seconds. Add the tomato paste and cook, stirring for 30 to 45 seconds, until just toasty. Add the salt, and leaning away from the pan so its contents don’t splatter, carefully add the vinegar and cook, stirring, for 30 seconds. Add the onion, reduce the heat to medium, and cook, stirring occasionally, for 5 to 6 minutes, until the onions are soft and translucent.
  2. Add the apples and cabbage and cook, stirring frequently, for 20 to 25 minutes, until the cabbage is soft, wilted, and translucent. Add the potatoes and stir; then cook for about 10 minutes, or until the potatoes have softened, and some have disintegrated at the edges. Cover, reduce the heat, and continue to simmer, stirring occasionally, for about 30 minutes. Add ½ cup stock if the mixture starts to brown. Add the pepper and cook, stirring until it is softened and has released its liquid. Set aside to cool.
  3. While the mixture is cooking, spray a rimmed baking sheet with nonstick vegetable oil spray. Cut with 2 sheets of parchment paper to fit the baking sheet. Center one sheet on the oiled baking sheet. Place the other lengthwise on the sheet, starting it in the center so that half of parchment hangs over the long edge of the sheet. (You will use this to roll up the strudel.) Place next to your work surface with the hanging parchment facing you. Wet 2 paper towels and wring them out. Prepare a large piece of parchment paper. In a small bowl, mix the oil, salt, and caraway and prepare a pastry brush. Fifteen minutes before you are ready to assemble the strudel, preheat the oven to 375°F.
  4. Unroll the filo onto a work surface. Place the prepared parchment paper over of the filo sheets and then arrange the moist paper towels on top. (Keeping it covered and just a bit moist will keep the dough from drying and cracking without making them too wet and causing them to stick together.)
  5. Take out 2 sheets of the filo dough on the baking sheet. Brush with the seasoned oil. Place 2 more sheets on top and brush with oil. Repeat until you have 10 sheets.
  6. Spoon the filling across the length of the filo, on the side where the parchment paper hangs over the edge of the sheet. Using the parchment paper, roll the filo (see Kitchen Tips).
  7. Place in oven and bake for about 20 minutes, then turn the pan 180 degrees. Bake for another 20 minutes, or until the top is a deep brown.

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