I found this recipe for cabbage strudel on the New York Times web site. I just had to try it. I've become more fond of cabbage lately, so a new recipe is always welcome. Besides, phyllo dough makes everything taste good, right?
This was very good, and not difficult, but the cabbage should be cooked at least a day in advance because it has to be cold when rolled in the phyllo. I served it with pork chops and noodles, but that was completely unnecessary. The strudel and a good loaf of bread would make a fine dinner on its own.