Cabbage Strudel

• 1 head cabbage
• 1 tsp. salt
• 1/2 c. green onions
• 2 Tbsp. cooking oil
• 1/4 tsp. pepper
• 8 sheets phyllo dough
• 1/2 c. margarine
• 1/2 c. dry bread crumbs

1. Shred cabbage (about 9 cups).
2. Toss with salt.
3. Let stand 15 minutes.
4. Squeeze out water.
5. Cook cabbage with onion 1/2 at a time in hot oil.
6. Remove from heat.
7. Add pepper.
8. On pastry cloth stack 4 sheets of dough, brushing each with melted margarine and 1 tablespoon bread crumbs.
9. Spoon 1/2 cabbage down long side of dough 4 inches from edge.
10. Fold edge of dough over cabbage and roll up jelly roll fashion.
11. Place seam-side down in greased 15 x 10 x 1-inch pan.
12. Brush top with melted butter.
13. Bake at 350u0b0 for 40 to 45 minutes.
14. Slice into 2-inch pieces.

cabbage, salt, green onions, cooking oil, pepper, phyllo, margarine, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=317057 (may not work)