Jersey Cabbage and Apple Strudel with Black Butter Glaze

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large skillet, melt 4 tablespoons of Jersey butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the shredded cabbage and cook, stirring occasionally, until it begins to soften, about 8 minutes.

Add the sliced apples, diced Jersey Royal potatoes, brown sugar, cinnamon, nutmeg, allspice, salt, and pepper to the skillet. Cook, stirring occasionally, until the apples are slightly softened but still hold their shape, about 5-7 minutes. Remove from heat and let cool slightly.

In a small bowl, mix the flour with cold water to make a slurry. Set aside.

Lay one sheet of filo pastry on a clean, flat surface. Brush lightly with melted Jersey butter. Repeat with the next two sheets, stacking them on top of each other. Make sure to brush butter between each layer.

Spoon the cabbage and apple filling evenly over the pastry, leaving a 1-inch border on all sides. Spread the filling to be the shape and length of the final strudel.

Carefully lift one side of the filo dough and begin to roll it over the filling to create a long cigar shape. Brush the edges of the pastry with the flour/water slurry to help seal the strudel together.

Gently transfer the strudel to the prepared baking sheet, seam-side down. Brush the top with Jersey milk.

Bake for 30-40 minutes, or until the pastry is golden brown and crispy.

While the strudel is baking, prepare the black butter glaze. In a small saucepan, melt the remaining 2 tablespoons of Jersey butter over medium heat. Continue cooking, swirling the pan constantly, until the butter turns a deep amber-brown color and has a nutty aroma. Be careful not to burn it! Remove from heat immediately.

Let the strudel cool slightly before slicing. Drizzle generously with the black butter glaze and serve immediately.