Jersey Cabbage and Apple Strudel

Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.

Melt the butter in a large frying pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the shredded Jersey cabbage to the pan and cook, stirring occasionally, until it starts to wilt, about 8-10 minutes. Season with salt and pepper.

Stir in the sliced apples, diced Jersey Royal potatoes, dried cranberries, walnuts, cinnamon, nutmeg, ginger, and brown sugar. Cook for another 5 minutes, or until the apples are slightly softened and the flavors have melded together.

Remove the pan from the heat and let the filling cool slightly.

Lay out a sheet of filo pastry on the prepared baking sheet. Brush it lightly with melted Jersey butter. Repeat with the remaining filo pastry sheets, layering them on top of each other and brushing each layer with butter.

Spoon the cabbage and apple filling evenly over the filo pastry, leaving a 2-inch border on all sides.

Fold in the sides of the pastry over the filling. Then, starting from one end, carefully roll up the strudel tightly.

Brush the top of the strudel with melted Jersey butter or Jersey milk for a richer color.

Sprinkle the top of the strudel with demerara sugar (optional).

Bake in the preheated oven for 30-35 minutes, or until the strudel is golden brown and the filling is heated through.

Let the strudel cool slightly before slicing and serving. Enjoy warm or at room temperature.