Cabbage Walnut Streudel

8 ingredients
4 steps

Ingredients

  • 1 tsp canola oil
  • 1 leek,white part only,sliced lengthwise, and thinly sliced crosswise
  • abt 2&1/2 cups coleslaw mix
  • 1/8 tsp kosher salt
  • 1 tbl sugar substitute
  • 2 tbl currants (or craisins)
  • 4 sheets phyllo,thawed
  • 2 tbl finley chopped walnuts

Directions

  1. 1
    oven to 375
  2. 2
    heat oil in large nonstick skillet. Add leek,coleslaw mix , salt, sugar substitute, and currants. Saute over med-hi until cabbage and leeks are wilted and just tender, abt 3 minutes. Remove from heat and let cool
  3. 3
    Place one sheet of phyllo on baking sheet. Coat with spary and 1/3 of chopped walnuts. Repeat 2 more times and top with sheet of phyllo. Spoon cabbage filling abt 2 inches from the bottom of phyllo layers and roll the dough from the long end into a log, leaving the seam on the bottom. Coat top of log with spray and tuck in the ends.
  4. 4
    bake abt 30 minutes until browned and crisp.

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