Review of last recipe - What more can I say but yum-yum-yum at every bite!

TODAY'S RECIPE - CABBAGE STRUDEL

2 tbsp (1/4 stick) butter
2 cups shredded cabbage
1/3 cup chopped onion
1/4 c water
pinch of sugar
1 hard cooked egg, minced
1 tbsp minced parsley
1 tsp caraway seed
salt and ground pepper

2 phyllo pastry sheets
3 tbsp melted butter
3 tbsp dry whole wheat or rye breadcrumbs
minced fresh parsley for garnish
sour cream

Melt 2 tbsp butter in heavy medium skillet over low heat. Stir in cabbage, onion, water and sugar. Cover and steam for 20 minutes. Uncover and cook until liquid evaporates. Cool completely. Mix in egg, parsley, caraway seed, salt and pepper.

Preheat oven to 375 degrees. lightly butter a baking sheet. Place 1 phyllo sheet on damp towel with the long side toward you. Brush lightly with some of the melted butter. Set remaining phyllo sheet on top. Brush lightly with some of melted butter. Sprinkle breadcrumbs on left half of phyllo. Fold right half over left to encase breadcrumbs. Brush lightly with some of the melted butter. Spread cabbage mixture on long edge, leaving 1" border on short sides. Fold borders in to encase cabbage. Roll up as for jelly roll. Place seam side down on prepared baking sheet. Brush roll with remaining melted butter. Bake until golden, about 30 minutes. Cool 5 minutes. Cut into 4 slices. Garnish with minced parsley and serve with sour cream.

Serves 2.