Now that “kupus season” is in full swing, there are countless recipes using sauerkraut/pickled cabbage. During the colder months, pickled cabbage is most often used in dishes like sarma or eaten simply as a salad. But there are also other delicious ways to use it up, like making Kupusnik!
Kupusnik or Kupušnjak depending where you’re from is a type of Serbian-style “pita”, a phyllo dough pastry made with various fillings like cheese, meat, and different types of vegetables like spinach, mushroom, and yes, even pickled cabbage. Kupusnik is often served during Lent as the dish itself is egg and dairy-free. This is a great vegan dish to enjoy all year round though and it takes no time at all to make.
The great thing about this dish is it’s savory, tangy due to the pickled cabbage, and makes a great appetizer. It’s often served as a side dish or appetizer during Lenten meals, or simply as a snack on the weekend. Most often, it’s found on Christmas Eve menus across the Balkans.
One of the most important components of this dish is obviously the sauerkraut/pickled cabbage. I like to buy sauerkraut already shredded in a bag (like this), but if you prefer to use your own whole head of cabbage, you need to grate it using a grater or slice it very thin with a knife. Buying it in a bag already shredded is such a time-saver, so do that if you can.
I hope you give this unique, traditional dish a try. And if you’re looking for some more appetizer ideas, click here to go to my appetizer section. And if you’re looking for more Vegan recipes, click here!
Kupusnik / Sauerkraut Phyllo Rolls
Course: AppetizersCuisine: Balkan, Serbian4
servings30
minutes40
minutesA traditional pita recipe from the Balkans most often eaten in the winter months and during Lent.
Ingredients
1 leek, diced
2 lb bag (1 kg) sauerkraut/pickled cabbage
1-2 teaspoons (6-12 g) Vegeta
1 package phyllo dough (500 g Kore)
1 cup (240 ml) sparkling water
5-6 tablespoons (74-90 ml) oil
Salt, to taste
Black Pepper (biber), to taste
Directions
- Preheat oven to 375 F / 200 C and grease your baking pan with oil. Set aside.
- In a large skillet, add in 3 tablespoons of oil and your diced leek. Saute the leek on medium-high heat until it’s translucent and very soft (about 10 minutes).
- While the leek is sauteing, rinse your sauerkraut in fresh cold water by pouring the cabbage into a bowl and filling it with fresh cold water. Drain and refill the bowl 2-3 times to remove any excess salt. Let the pickled cabbage sit in a bowl of fresh water until the leek cooks.
- Once the leek has cooked and is very soft, drain all of the sauerkraut by squeezing it with your hands and transfer it to the skillet with the leek. Continue cooking the cabbage and leek for another 10 minutes until the cabbage cooks down slightly. Remove from heat.
- Taste the leek and cabbage mixture and adjust for salt. How much salt you add will depend on how salty your sauerkraut is. Add in the vegeta and black pepper (biber) at this time as well.
- Unroll your phyllo dough sheets and lay them on a flat surface.
- In a cup or small bowl (I use a measuring cup), mix the remaining oil with the sparkling water.
- Lay down 1 phyllo dough sheet (long side closest to you) and brush it generously with 2-3 tablespoons of the water and oil mixture. Lay down a second sheet on top and repeat the process.
Depending on the thickness of your phyllo dough sheets, you may end up using 2 or 3 for one roll/piece. If your sheets are on the medium/thick side use 2. If they are really thin, use 3. - On the 2nd (or 3rd) sheet, brush with water/oil and sprinkle a generous 2-3 tablespoons of the cabbage and leek mixture all over the phyllo dough.
- After you’ve sprinkled the cabbage on top, tuck in both the left and right sides (short sides) of the phyllo dough and begin to roll away from you. Continue rolling until you reach the end. Transfer the roll to your baking sheet.
- Repeat the assembly process above until you’ve used up all your ingredients. You should end up with 3 rolls (may vary depending on the number of sheets you have).
- Once all of your rolls are complete, take the remaining water and oil mixture and brush the top and sides of each roll generously. You may not need to use all of the liquid (again, depends on your phyllo dough thickness). You want the rolls to be moist all over but not swimming in liquid.
- Transfer the baking pan to the oven and bake until golden brown (30-40 minutes). Once baked, remove from the oven, cover with aluminum foil and let sit for about 20 minutes before serving. This will soften the phyllo dough by trapping the steam.
- Serve warm or cold.
Notes
- If you can’t buy sauerkraut, use 1 small head of pickled cabbage and grate it or slice very thin.
- Make sure to wash your leeks very well as they tend to be very dirty between the folds of the vegetable. Cutting up and soaking them in a bowl of water will remove any dirt and sand.
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