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Chicken and Cabbage Strudel Recipe

Chicken and Cabbage Strudel Recipe

6 servings



1 pound boneless, skinless chicken breast, cubed

1/2 cup each: chopped onion, sliced leek, thinly sliced fennel

3 cloves garlic, minced

3 cups thinly sliced cabbage

1 cup sliced mushrooms, reduced-sodium fat-free chicken broth

1/2 cup dry white wine or reduced-sodium chicken broth

1 teaspoon anise seeds, crushed

1/2 teaspoon caraway seeds, crushed

3/4 cup cooked brown rice

1/4 cup dark raisins

Salt and pepper, to taste

6 sheets frozen fillo pastry, thawed

Anise or caraway seeds, as garnish

Fresh Tomato and Herb Sauce


Cook chicken in lightly greased large skillet until browned, about 5 minutes, add onion, leek, fennel, and garlic and saute 3 to 5 minutes. Add cabbage, mushrooms, broth, wine, anise and caraway seeds, cook, covered, until cabbage wilts, 5 to 10 minutes. Cook, uncovered, over medium heat until cabbage begins to brown, about 10 minutes. Stir in rice and raisins, season to taste with salt and pepper. Cool.


Lay 1 sheet fillo on clean surface, cover remaining fillo with damp towel to keep from drying. Spray fillo with cooking spray, top with 2 more sheets fillo, spraying each with cooking spray. Spoon 1/2 the cabbage mixture across dough, 2 inches from short edge, roll up and place, seam-side down, on greased cookie sheet. Flatten roll slightly, spray with cooking spray and sprinkle with anise seeds. Repeat with remaining fillo and cabbage mixture.


Bake at 375 degrees until strudels are golden, 35 to 45 minutes. Cool 5 to 10 minutes before cutting. Trim ends of strudels, cutting diagonally. Cut strudels diagonally into serving pieces. Serve with Fresh Tomato and Herb Sauce.

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