Turkey Strudel with Grain Mustard and Chinese Cabbage

Culinary Setting
Meal Type
Cooking Style
Boneless Breast


8 c Chinese cabbage, shredded

4 oz vegetable oil

To Taste salt and freshly ground black pepper

2 lbs ROASTED TURKEY BREAST, cut into 15 slices

6 tbsp grainy Dijon mustard

9 14 X 18-inches phyllo dough sheets

8 oz unsalted butter, melted

1 Large egg, beaten

2 tbsp milk

6 tbsp sesame seeds, toasted

12 oz mesclun greens, washed in cold water, drained well

3/4 c Herb Vinaigrette

9 Slices pineapple rings in juice, qtered


1/3 c cider vinegar

1/3 c water

1/3 c extra virgin olive oil

1 Medium lemon, juiced

1 Clove garlic, minced

1 tbsp minced onion

5 Large basil leaves, chopped

1/8 tsp salt

1/8 tsp freshly ground pepper

1/8 tsp fresh oregano, chopped

1/8 tsp fresh rosemary, chopped

1-1/2 tsp sugar





Sauté Chinese cabbage in oil until limp. Salt and pepper to taste. Set aside.

For each roll, lay out 5 turkey slices, slightly overlapping the length of the phyllo dough.

Spread mustard atop turkey and divide sautéed cabbage on each turkey packet. Roll up and hold to transfer to the phyllo dough.

Form 3 stacks by laying out 3 phyllo dough sheets, brushing each with butter. Place a second layer of phyllo atop each of the 3 sheets and brush with additional butter. Repeat with remaining phyllo dough, for 3 stacks with 3 sheets per stack.

Place a turkey roll on the phyllo dough and roll up to form a strudel. Repeat with the remaining 2 turkey rolls.

Place strudel rolls on a greased baking tray.

Mix eggs and milk together. Brush the egg wash on the strudel rolls and sprinkle toasted sesame seeds over each.

With a sharp knife, make 11 diagonally cuts into the strudel about 1½ inches apart and ½ inch deep.

Bake in a preheated 350-degree F oven for 15 minutes. If the strudel rolls are not a golden color in the allotted time, place under a broiler to achieve the golden color.


Toss greens with vinaigrette.

Divide greens on cold 8-inch plates. Center greens, cut pineapple rings in half and arrange four sections evenly around the plate.

Cut strudel rolls at precut sections and place 4 pieces between the pineapple.


Mix all ingredients together. Hold for service.


Nutrition Facts

Total Calories 660

Calories from Fat 400

Total Fat 46 g

% Daily Total Fat 71

Saturated Fat 16 g

% Daily Saturated Fat 80

Cholesterol 160 g

% Daily Cholesterol 53

Sodium 610 mg

% Daily Sodium 53

Total Carbohydrates 28 g

% Daily Total Carbohydrates 9

Dietary Fiber 4 g

% Daily Dietary Fiber 16

Sugars 10 g

Protein 37 g

% Daily Protein 150

% Daily Vitamin C 140

% Daily Calcium 15

% Daily Iron 70