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1
Filling: In a saute pan, melt the butter.
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2
Heat it to medium high heat and saute the cabbage until tender.
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3
Add the salt and sugar and stir to dissolve.
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4
Add the raisins and cook a few minutes to reduce and thicken any juices.
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5
Stir in the walnuts and spread on a sheet pan to cool.
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6
Strudel: Preheat the oven to 375 degrees.
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7
Line a sheet pan with parchment paper.
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8
Transfer 1 sheet of phyllo to a sheet pan.
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9
Using a pastry brush, brush the phyllo with butter.
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10
Sprinkle with 1/3 of the sugar and 1/3 of the chopped walnuts.
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11
Repeat with the 2 remaining sheets of phyllo.
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12
Reserve the remaining melted butter and sugar.
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13
Turn the sheet pan so that the phyllo is horizontal to your body.
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14
Spoon the cooled cabbage filling 2 inches in from the left hand edge of the phyllo, working from top to bottom, leaving 2 inches bare at the top and bottom.
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15
Turn the sheet pan 1/4 turn and roll up the pastry to encase the filling, forming a log.
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16
Move the log to the center of the sheet pan and tuck the ends under to keep the filling from oozing out.
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17
Brush the surface with melted butter and sprinkle with sugar.
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18
Bake until golden brown, about 30 minutes.
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19
Let cool 10 to 15 minuets on the pan.
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20
Using a serrated knife cut carefully into sections and serve warm.
