CABBAGE STRUDEL

2 tablespoons vegetable oil
1 medium onion, thinly sliced
1 small head cabbage, shredded
1/2 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup shelled pecans
1/2 package frozen filo dough (8 sheets), thawed
1 stick butter (4 oz.), melted

In a large frying pan or flameproof casserole, heat oil. Add onion and cook over medium heat, stirring occasionally, until soft, 2 to 3 minutes.

Add cabbage, caraway seeds, salt, and pepper. Cover tightly and cook over medium-low heat stirring occasionally, until cabbage turns a golden caramel color, 20 to 30 minutes. Remove from heat and let cool 10 minutes.

Preheat oven to 375 degrees F.

In a blender or food processor, coarsely chop pecans; set aside.

Lay filo sheets on a flat surface and cover with a damp towel or plastic wrap.

With a small brush, paint 4 sheets of filo with butter and place them one atop the other. Sprinkle final sheet with 1/4 cup ground pecans. With narrow end of filo facing you, spread half cabbage mixture close to bottom edge, leaving 2 inches clear on sides. Fold sides over and roll up strudel away from you, jelly-roll style, buttering generously as you roll. Carefully transfer strudel to a nonstick baking sheet. Proceed in similar fashion for second strudel.

Bake 20 to 25 minutes, until strudel is crisp and golden. Serve hot.

Serves: 6 to 8
Source: 365 Ways to Cook Vegetarian, Kitty Morse