Bacon and Cabbage Strudel; am I having fun yet?

I know that the food police are threatening to ban bacon from our tables.

Regardless of the fact that humans have been consuming smoked meat since before the dawn of recorded history it has now been declared bad.

Perhaps there is something about the mass-produced, laden with chemicals, faux-smoked stuff that is bad for us (duh!) but let’s not throw the baby out with the bathwater here.

It’s possible that the current trend of adding smoked meat (read: bacon) to things that it should never, ever be paired with (read: ice cream, chocolate, donuts….) and then consuming said atrocities in vast quantities gives cause for concern.

As always, I am ignoring the food police in favor of my own good sense and shall continue as before: everything in moderation…. including bacon (and ham and smoked sausages and whatever else tickles my fancy at the time).

As to the strudel…. When I’m in the mood to fuss I make cute little phyllo cigars or triangles or packages of some sort. When I’m not, I make strudel.

Bacon and Cabbage Strudel

Total time: 35 minutes

 Ingredients:

  • 1 1/2 cups chopped Savoy cabbage
  • 3 shallots, chopped
  • 2oz (60gr) bacon, chopped
  • 1/2 tsp smoky paprika
  • 1 tsp marjoram
  • 1 tbs Dijon-style mustard
  • 1/2 cup ricotta cheese
  • olive oil
  • 2 sheets of phyllo dough

Bacon and Cabbage Strudel

 Instructions:

  • Sauté bacon and shallots, adding a bit of oil if needed.
  • When bacon is starting to get crisp add paprika, marjoram and cabbage. Stir-fry briefly until cabbage starts to wilt.
  • Remove from heat and cover to let cabbage finish wilting, about 5 minutes.
  • Put ricotta and mustard in a large bowl and stir to combine.
  • Add cabbage mixture and stir well.
  • Remove 1 sheet of pastry and re-wrap the rest.  It’s important to keep filo covered at all times or it will dry out very quickly. 
  • Lay the sheet out flat and brush all over with olive oil, starting with the edges (they dry out fastest) and working in. 
  • Lay the second sheet on top and brush with olive oil.
  • Spread the cabbage mixture over the phyllo, keeping it about 1″ (2.5cm) from three edges and 4″ (10cm) from one narrower end. Starting at the opposite narrow end roll it up like a jelly roll. 
  • Carefully lift or roll onto a lightly oiled baking sheet. 
  • Brush the top with oil and bake at 400F (200C) for 12 – 15 minutes, until the pastry is golden brown. 
  • When done, remove to a cutting board. Cut in large slices and serve.

Print Recipe

Remember, back in September, I said I was going to try to have more fun?

Well, the line-dancing didn’t work out so well. In addition to the two-left-feet problem it conflicted with my French conversation group. We’ve been getting together for five years now and that trumped the feeble attempts at dancing.

Still, I wasn’t looking forward to a winter without a project.

I decided to start drawing again. When we lived in the mountains in Andorra I spent the last few years  drawing and painting. I really enjoyed it.

Time to get out the art supplies.After the family left I set up a nice little studio in the newest guest room.

I’ve also been trying to wean myself off of social media a bit. My habit has been to spend the 90 minutes we watch TV each evening using my laptop. I needed a different project. I’ve never been able to ‘just’ watch TV…..

I decided to start crocheting (or knitting) again. I used to do a lot when we lived in Minnesota (long winters/ no internet).

I have the yarn; I found a pattern; I’m going to crochet a sweater jacket.

Those are my plans.

But… (you knew that was coming, didn’t you?)

But, the weather turned unseasonably warm last week plus it got very windy for a few days. That caused the leaves to blow off the trees in vast quantities and the grass to grow by leaps and bounds.

The leaves were expected – just not until later in the month.

The grass was not expected. Mon mari put the lawnmower away for the winter.

In his defense, he had good intentions (yes, yes, we all know what the road to hell is paved with). His plan was to spend some serious one-on-one time with Netflix while he became acquainted with his new hip.

His thoughts had been that by the time the leaves needed raking he would be ready to help and the grass wouldn’t need cutting until March.

He’s been sticking to his plans with Netflix quite faithfully.

I, on the other hand, have been spending my time raking leaves and wrangling the electric FlyMo in an attempt to keep the grass under control.

On the positive side both are a great upper-body work-out and the weather has been beautiful.

Too nice to be inside (I keep telling myself).

And I’m not having to split firewood.

Last update on November 8, 2015

5 thoughts on “Bacon and Cabbage Strudel; am I having fun yet?”

  1. I must have missed the new hip news!!! How is he doing? It was great here today. Hubby raking leaves!
    His nephew gave him a small drone. We went out in the country to try it today and he flew it right up in a tree and he can’t get it down!!!!

  2. Our weather did the same thing here for several days and the grass started growing again. It went down to 25 last night though so I don’t think my hubby is going to worry about one last cut.

    I love bacon. I don’t eat much of it because of the salt, but I love bacon. I do NOT however, put it in my chocolate, my ice cream or anything else that just sounds nasty. However, this strudel sounds wonderful so that’s going in my rotation to try 🙂

  3. I agree Katie – everything in moderation. We have been getting delicious bacon, ham and turkey sandwich meat, made from all natural ingredients and naturally smoked (no nitrates etc.) As you mentioned, if eating tons of chemicals, processed foods of course it can’t be good for you. We try to stay as natural and organic as possible….plus it tastes wayyyy better!

  4. Phoenicia, now for the time to use it….

    Evelyn, oh, poor Hubby….. bet he is not happy. Mine is doing fine, thank you 😉

    nightsmusic, I love it too, but what we get here is marginal, at best. I tend to use more of the dry-cured ham which is wonderful.

    Ina, one of the things I miss is smoked turkey breast. And I have to get my Christmas ham from England. Smoking is just not popular here

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