Wheat Berry and Cabbage Strudel
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A winner from local chef Paula Sideras.
Ingredients:
- 4 cups wheat berries
- 2.25 cups water
- 3 Tbsp vegetable oil
- 3 cups diced onions
- 7 cups shredded Napa cabbage
- 2 tsp dill weed
- 1 tsp salt
- 1/2 tsp black pepper
- 8 oz cream cheese, cubed
- 4 oz blue cheese, crumbled
- 2 eggs, lightly beaten
- 1 lb commercially prepared phyllo dough
- 1/4 cup olive oil
- Caraway seeds (optional)
Directions:
Rinse wheat berries, add water and bring to a boil. Reduce heat to a slow
simmer, cover and cook for 1.5 hours.
In a large skillet, heat oil. Add onions and sauté for 4 minutes. Add cabbage,
dill weed, salt and pepper and sauté about 6 minutes more until mixture begins
to brown. Remove from heat, and stir in cream cheese until well combined.
Drain any excess liquid from berries. Add blue cheese and cooked wheat berries.
Add eggs and mix well. Preheat oven to 350 degrees F.
Assembly: Working quickly, lay down one sheet of phyllo.
Brush lightly but completely with oil. Top with a second sheet of phyllo and
oil. Repeat using 10-11 sheets total (half the package). Do not oil the last
sheet. Place half of the wheat berry / cabbage mixture along the edge of the
long side of the phyllo, leaving two inches on each end. Beginning with the
long side, roll like a jellyroll, folding in ends halfway through the rolling.
Repeat with the remaining phyllo sheets and wheat berry / cabbage mixture.
Brush with oil and top with caraway seeds, if desired.
Bake on oiled sheet pans, seam side down, for 30 minutes or until golden
brown. Let rest 10 minutes before slicing.
Makes 2 strudels (8-10 servings)
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