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Yehudit's Cabbage Roulette Recipe

Yehudit’s Cabbage Roulette Recipe

  • Author: Yehudit Mazur
  • Prep Time: 50 min
  • Cook Time: 20 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12-15 servings


  • 1 nice and firm head of green cabbage

  • 2 medium onions or 1 big

  • 2-3 carrots

  • 1 package of baby-bella mushrooms (totally optional)

  • Olive and / or sunflower oil for frying – about 1/4 cup depending on the amount of filling you have

  • Salt (about 1 teaspoon) and freshly ground black pepper to taste

  • Sweet and hot paprika – a pinch

  • A dash of turmeric 

  • dried dill

  • One package of phyllo dough (you will use half of it) thawed in the refrigerator for a few hours, and taken out before starting to prepare filling 

  • 1 egg for an egg wash

  • Sesame seeds or ‘Everything but bagel’ spice mix


  1. If phyllo dough is frozen, thaw in the fridge overnight.
  2. Dice the cabbage and onion finely, shred the carrots.

  3. In a big pan, start frying the onion first. Add the carrots, then cabbage at intervals of about 1-2 minutes, stirring the mixture while adding ingredients.

  4. Cook the cabbage mixture over relatively high heat for about 10 minutes, stirring once in a while with a wooden spatula.

  5. Meanwhile, dice the mushrooms if using.

  6. Season the cabbage with the spices, or swap them for whichever ones you prefer, and mix well.

  7. Remove the cooked cabbage mixture to a big bowl.

  8. Add the mushrooms to the same pan and fry over the high heat until browned, seasoning with the same spices as the cabbage.

  9. Add the mushrooms to the cabbage and mix.

  10. Take the dough out of the package. Make sure to work relatively fast, keeping any sheets you are not currently using covered with the packaging paper or wax paper to prevent them drying out. 

  11. Preheat the oven to 380F.

  12. Place a piece of parchment on a board or baking sheet. Lay out one to two sheets of the dough at a time, brushing lightly with olive oil. You can brush every sheet with oil, but I just touch one or two sheets with oil. Continue adding enough layers of sheets to give you comfort that the dough will not break. (Remember that the less dough you use, the healthier the roulette will be as you only need enough to hold the filling. I make mine very thin, using just 4-5 sheets of dough, but you will have to cut the final product into thick enough slices that the filling does not get squeezed out while slicing.)

  13. Put a good amount of filling along the long edge of the dough.

  14. Now roll it all the way to the end and close slightly at both ends to form a long cylinder shape. 

  15. Brush the roulette with the beaten egg and sprinkle sesame seeds all over.

  16. Bake for about 20 minutes or until golden.Take out of the oven and put on a rack to cool slightly. Slice and serve! 

  17. If you are making the recipe in advance, cut it in big pieces to store in the freezer in airtight containers. Warm for 5-7 minutes in the oven or about 40 minutes on the blech outside of the source of fire.

Keywords: kosher, phyllo, cabbage

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