Transform your holiday leftovers into a savory strudel: Simple recipe with astounding results

We're past the peak of the December-January celebrations. I bet you'd agree that this period brimmed with numerous gatherings with loved ones and tasty delights.

On the flip side, there must obviously be a lot of leftovers in the fridge from the shared feast. If you're at a loss about how to utilize them innovatively, I'm here to assist. It appears you can make a wonderful dish out of leftover scraps that offers an impressive taste from the first bite. Your entire family will love it.

While strudel is mainly linked to its sweet variant, there's absolutely nothing holding you back from experimenting a bit with it in the kitchen. I typically make it with apples, raisins and nuts. However, as you'll see in a moment, this recipe can be fashioned in a completely different style. In this case, we're considering a savoury version that will hit the spot as a scrumptious snack or a novel dinner. 

That's still not all the good tidings for today. With today's solution, you can promptly and simply get rid of the extras from the holiday and New Year's Eve meals, ensuring nothing goes to waste. The final flavour combination will definitely impress everyone. Of course, you can tweak it slightly according to what's in your refrigerator. However, one thing is guaranteed - the final result will truly be astounding!

As holiday menus primarily comprise of cabbage, dried mushrooms, and meat, these ingredients will form the foundation of the entire dish. Naturally, there will be no dearth of pungent spices and exquisite phyllo pastry in today's recipe. And since you can readily procure the latter ready-made, your work in the kitchen will be done much quicker and more effectively.

Ingredients:

• 1 package of phyllo pastry,
• ¾ head of chopped cabbage, 
• 4 handfuls of dried mushrooms,
• About 9 ounces of bacon or other leftovers from ham or cold cuts,
• ¼ stick of butter,
• 1 onion,
• 1 egg,
• caraway seeds for sprinkling,
• spices: marjoram, salt, and pepper. 

Instructions:

1. Begin the recipe by soaking the dried mushrooms. Then shred the cabbage, peel and dice the onion. Make sure to finely chop the bacon.
2. Set a pot on the cooker and melt a bit of butter in it. Next, add the onions and saute them for 2-3 minutes. The next ingredient to add to the pot should be the bacon. 
3. After a while, introduce the cabbage to the pot and stir fry the mixture for a few minutes. 
4. Drain the soaked mushrooms and chop them finely. Only in this state can you incorporate them to the pot. 
5. Towards the end of the cooking, season the mixture with your spices. Modify this according to your individual taste. 
6. Now it's time to consider the phyllo pastry. It composes several thin layers that need to be merged. To make this feasible, melt the butter and apply it directly on every sheet of phyllo pastry using a brush. Then, stack the butter-brushed sheets atop each other.
7. Spread the previously prepared filling on the ready-made pastry and fold it into a strudel. It's important to secure the entire structure tightly, otherwise, the filling might seep out. 
8. Transfer the completed strudel to a baking tray. Brush over the strudel with a beaten egg for it to gain a golden hue. Don't forget about the caraway seeds, which you can scatter over the strudel.
9. Finally, slide the prepared strudel into an oven pre-heated to 375 degrees Fahrenheit for 20 minutes. Enjoy!