Source: dLife

Phyllo dough stuffed with cabbage, apples, raisins and curry seasoning.

Servings

0.5 cup sliced white onion , thinly
2 medium garlic cloves , minced
3 cup Cabbage, common, fresh, shredded , sliced thin
0.33 cup apple juice (or apple cider)
1.5 cup chopped apples , use a tart apple and peel before chopping
0.25 seedless raisins (dark)
1 tsp curry powder
1 pinch salt and pepper (to taste)
8 phyllo pastry dough sheet , thawed
1 butter flavored cooking spray
1 cooking spray

1 Spray a skillet with cooking spray and saute onion and garlic until tender, about 5 minutes. Add cabbage and apple cider, cook, covered, over medium heat until cabbage is wilted, about 5 minutes.
2 Stir in apples, raisins, and curry powder. Cook, uncovered, until apples are crisp-tender and mixture is almost dry, 5 to 8 minutes. Season to taste with salt and pepper. Cool.
3 Preheat oven to 400 degrees F.
4 Place 1 sheet phyllo on clean surface; spray lightly with butter-flavored cooking spray; top with second sheet of phyllo and spray. Repeat with 2 more sheets of phyllo.
5 Spoon half the cabbage mixture evenly along short edge of fillo, leaving a 1-inch space from the edge. Roll up from short edge, tucking ends under. Place seam side down on greased cookie sheet.
6 Repeat process with remaining 4 sheets of phyllo, cooking spray, and cabbage mixture.
7 Spray tops of strudels with cooking spray. Bake until golden, about 15 minutes. Cool slightly; cut diagonally into 1-inch pieces with serrated knife. Serve warm or at room temperature.

The strudels can be assembled several hours in advance, refrigerate, tightly covered. Spray tops of strudels generously with cooking spray before baking.