Cabbage strudel

1/2 cup (1 stick) unsalted butter
1 large onion, chopped
8 cups thinly-sliced cabbage
1 cup (2 medium-size) carrots, peeled and shredded
1 teaspoon salt
1 tablespoon chopped fresh dill
1/2 teaspoon caraway seeds
1-1/4 teaspoon black pepper
4 ounces feta cheese, crumbled
3/4 cup plain bread crumbs
6 (17x12-inch) phyllo sheets from
1-pound package

Heat oven to 375 degrees. Coat 15x10x1-inch jelly roll pan with nonstick cooking spray.

In large skillet, melt 2 tablespoons butter over medium-high heat. Add onion; saute until softened (about 5 minutes).

Add cabbage, carrots and salt; cook until softened (about 10 minutes). Remove from heat; stir in dill, caraway seeds, pepper, feta cheese and 1/2 cup bread crumbs to create filling.

In pan, melt remaining butter. Lay phyllo sheets flat on surface; cover with waxed paper and wet towel. Working quickly, place 1 phyllo sheet separately on cutting board.

Brush with some butter; top with 2 teaspoons bread crumbs. Repeat with remaining phyllo.

Spoon cabbage filling in a strip 2 inches in from one long side of phyllo and 2 inches from short sides of phyllo. Fold both short sides over the filling; roll up from the long side into a log. Repeat with each phyllo sheet. Place rolls, seam side down, on prepared jelly roll pan.

Bake for 35 minutes or until golden. Let cool 30 minutes. With serrated knife, cut into slices.

Nutrition facts per serving: 385 calories, 19 g fat, 10 g saturated fat, 44 mg cholesterol, 44 g carbohydrates, 8 g protein, 822 mg sodium, 3 g fiber

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