Orthodox folks still have another week.
With Lent being within a week of close, NO meat this week. Period. Right?
I'll have a couple more Lent recipes posted as the week passes and hopefully I'll post the Paska bread recipe. You know, the one you put in your basket?
RUSSIAN VEGETABLE STRUDEL
- 1 Tbsp. margarine
- 1 Tbsp vegetable oil
- 2 cups chopped onions
- 1½ cups thinly sliced carrots
- 3 cups chopped cabbage
- 1 tsp. salt
- 1½ tsp. dried dill
- 3 cups sliced mushrooms
- ½ tsp. black pepper
- 8 oz. cream cheese, at room temperature
- 2 cups cottage cheese
- 1 cup grated sharp cheddar cheese
- 4 eggs
- ½ lb. phyllo dough
- ¼ lb. melted margarine
In a large skillet, saute the onions in the margarine and oil until they are translucent.
Add the carrots and saute for 5 minutes.
Add the cabbage to the pan and saute covered for another 5 minutes.
Season with the salt, dill, and cook for 5 minutes more.
Add the mushrooms and black pepper and saute for a final 5 minutes.
In a large mixing bowl, combine the softened cream cheese with the cottage cheese, grated cheddar, and eggs.
Drain the sauteed vegetables and stir them into the cheese mixture.
Preheat oven to 375°. Brush melted margarine onto baking sheet.
Unfold phyllo leaves. Count out 6 to 8 leaves from the corner of the stack.
Lift them up and lay them flat on the baking sheet.
Spread the vegetable/cheese mixture over the middle of the leaves, leaving 3" edges all around.
Brush the edges with margarine.
For the top, lay down 2 leaves at a time, brushing the top leaf each time with margarine.
Then tuck the new edges under the strudel, corners first, then sides.
Bake 45 minutes to an hour.
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