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Parve
Easy
2 Hours, 50 Minutes
Diets 
The combination of vegetables in this flaky strudel will whet any appetite at your seudah table. Light and delicious, this is a wonderful and tasty side to add to your Yom Tov repertoire!
oil, for sautéing
1 large onion, diced
1 (8-oz./225-g.) box baby bella mushrooms, cleaned and diced
8 ounces (225 grams) green cabbage, shredded
1 red pepper, diced
1/2 a green pepper, diced
1 carrot, grated
1 cube Dorot Gardens Frozen Parsley
1 teaspoon salt
1/2 – 3/4 teaspoon black pepper, to taste
1 tablespoon onion soup mix
1 sheet Gefen Puff Pastry, defrosted
1 egg, beaten
sesame seeds, for sprinkling
In a large frying pan, sauté onion until golden. Add mushrooms and sauté until beginning to soften. Add remaining vegetables and continue to sauté, stirring often, until mixture is soft. Stir in salt, pepper, and onion soup mix. Set aside to cool.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Roll out dough to a rectangle, approximately 10×16 inches (25×40 centimeters). Spoon filling over dough and spread out over surface. Carefully begin to roll dough in the length, pinching two ends together along the way so that the filling does not escape.
Using a large spatula, transfer strudel to Gefen Parchment Paper-lined baking sheet. Brush with beaten egg and sprinkle with sesame seeds. Bake for 35 minutes, or until dough turns a golden brown.
Photography: Moishe Wulliger Styling: Renee Muller
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Delicious!!! I made these without mushrooms as we are picky eaters…
freezer Does this freeze well?
I worry that the cabbage might be wilted a lot, but other than that it should be fine.
Savory veg strudel Do you cover the pot when sauting the vegetables?
I think that would make the veggies cook faster.
Delicious Was really enjoyed by adults and some adventurous kids too! Would recommend serving straight from oven first night yt as dough gets soggy when rewarmed on hot plate.
Great!