An Unusual, Popular Strudel

“My husband and I are always looking for new and exciting recipes,” Teresa Blair writes. “One evening I decided to make a recipe I found for cabbage strudel and I decided to improvise on it. Since my husband liked it so much, I gave a few friends the recipe and they loved it.”

CURRIED CABBAGE STRUDEL

1/2 medium head cabbage, finely shredded

2 cups ground turkey or beef

3 tablespoons oil, about

1 cup sour cream

2 teaspoons curry powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup butter or margarine, melted

5 filo leaves (thaw if frozen, cover with cloth to prevent drying)

Cook cabbage in boiling water until tender-crisp, about 5 minutes. Drain well and set aside. Brown ground turkey in skillet with as much oil as needed. Drain and set aside. Mix sour cream, curry powder, salt, pepper, cabbage and turkey. Place 3 filo leaves on ungreased baking sheet and brush with melted butter.

Place remaining filo leaves crosswise and brush with butter. Add mixture to center of filo leaves and wrap ends over. Brush with butter.

Turn strudel seam side down on baking sheet and bake at 350 degrees 40 minutes or until golden brown. Makes 6 servings.

--TERESA BLAIR

North Hollywood

The Times pays $10 for readers’ recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe, how you use it, and include name, telephone number and address. Recipes become the property of The Times and will not be returned. Allow three weeks for payment after publication.