Cabbage Strudel

• 1 head cabbage, about 2 pounds cored and shredded
• salt
• 3 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 garlic clove, minced
• black pepper
• 4 leaves phyllo dough
• 12 cup butter, melted
• 14 cup fine dry breadcrumb

1. Sprinkle shredded cabbage liberally with salt and let stand in large bowl for 20 minutes.
2. After standing time, wring cabbage tightly in large kitchen towel to release moisture.
3. Heat oil; brown onion and garlic.
4. Add cabbage; cook until well browned.
5. Add pepper; cool completely.
6. Preheat oven 350 degrees.
7. Place one phyllo leaf on clean dampened kitchen towel.
8. Working quickly, brush with melted butter and sprinkle 1 tablespoon bread crumbs.
9. Repeat with remaining phyllo leaves.
10. Spread cabbage mixture in a thick row down center.
11. Lifting ends of towel, enfold filling completely (jellyroll style).
12. Place seam side down on lightly buttered baking sheet.
13. Brush top and sides with melted butter.
14. Bake 30 minutes or until golden brown.

cabbage, salt, vegetable oil, onion, garlic, black pepper, butter, breadcrumb

Taken from www.food.com/recipe/cabbage-strudel-372054 (may not work)