A slice of Cabbage Strudel makes a perfect companion for roast veal or fresh noncured ham.
4 tablespoons vegetable oil
12 tablespoons butter
1 medium onion, coarsely chopped
1 medium-size green cabbage, shredded
3/4 cup dry white wine
1 tablespoon caraway seed
1/2 teaspoon salt
Freshly ground black pepper
1/2 cup unseasoned bread crumbs
Additional bread crumbs
12 sheets phyllo dough
1. Heat the oil and 2 tablespoons of the butter in a large skillet until the butter is melted. Add the onion and toss to coat. Stir over medium heat until the onion is limp. Stir in the cabbage. Pour on the wine and add the caraway seed. Increase the heat and stir constantly until the cabbage is limp and the liquid is evaporated. Sprinkle with salt and pepper and set aside.
2. Preheat the oven to 400°. Generously grease a flat baking sheet. Melt 2 tablespoons of the butter in a small skillet. Add 1/2 cup bread crumbs and stir to evenly butter the crumbs. In a small saucepan, melt the remaining 8 tablespoons of butter.
3. Place a linen towel on a work surface so that the long edge is in front of you. Sprinkle the towel with unbuttered crumbs. Lay a sheet of phyllo on the crumbs with the long edge in front of you. Brush the surface with melted butter. Repeat until you have a stack of 6 buttered phyllo sheets. Sprinkle the top sheet with half the buttered bread crumbs. Then, spoon half the cabbage mixture down the length of the phyllo, about 4 inches in from the edge nearest you. Using the towel to help you, roll up the strudel as you would a jelly roll. Don't be too concerned about the ends. Tuck them in or pinch them closed. (You can slice off the ends before serving.) Place the strudel, seam side down, on the prepared baking sheet. Repeat the procedure using the remaining 6 sheets of phyllo dough to form another strudel. Brush the surface of the dough with melted butter and bake the strudels for 30 to 40 minutes or until golden brown. Slice into l-inch-wide portions to serve.