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1
Make the Filling: Heat the butter in a large skillet over medium-high heat.
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2
Add the cabbage and cook, stirring, until tender.
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3
Add the sugar and salt and stir to dissolve.
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4
Add the raisins and cook, stirring, to reduce the juices and let them soak into the raisins, about 3 to 4 minutes.
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5
Stir in the walnuts and spread on a baking sheet to cool.
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6
Make the Strudel: Preheat the oven to 375 degrees F.
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7
Arrange a parchment-lined baking sheet on the counter, so it's horizontal to your body.
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8
Place 1 sheet of phyllo on the pan.
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9
Using a pastry brush, spatter the phyllo with some of the melted butter; then brush to cover with the 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
Spoon the cooled cabbage filling 2 inches in from the bottom edge of the phyllo, working from left to right, leaving 2 inches bare at the left and right.
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14
Roll up the pastry, lifting the parchment paper, to encase the filling, forming a log.
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15
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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16
Brush the surface with melted butter and sprinkle with sugar.
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17
Bake until golden brown, about 30 minutes.
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18
Let cool 10 to 15 minutes on the pan.
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19
Using a serrated knife, cut carefully into sections and serve warm.
