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Apple Cabbage Strudels
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 58.7
Total Carbs 11.3 g
Dietary Fiber 1.2 g
Sugars 2.6 g
Total Fat 1.0 g
Saturated Fat 0.2 g
Unsaturated Fat 0.1 g
Potassium 78.8 mg
Protein 1.2 g
Sodium 66.5 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Fruits , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 cup  sliced white onion
2 each  medium garlic cloves
3 cup  Cabbage, common, fresh, shredded
0.3333 cup  apple juice
1 1/2 cup  chopped apples
0 1/4 each  seedless raisins
1 tsp  curry powder
1 pinch  salt and pepper
8 each  phyllo pastry dough sheet
1 each  butter flavored cooking spray
1 each  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.

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