Preparing the Filling:
Sauté the onions by heating olive oil in a large pot over medium heat. Slice the onions and add them to the pot. Stir occasionally and let them soften for about 10 minutes.

Add one tablespoon of sugar and continue cooking until the sugar dissolves and the onions caramelize.

Cut the cabbages into thin strips, removing any hard cores.

Add the cabbages to the pot, stir, and cover with a lid to let them steam in their own moisture. Stir occasionally until they reduce in volume but remain slightly firm.

Stir in coriander seeds, smoked paprika, sesame seeds, and salt.

Add bulgur wheat and mix well to absorb the moisture from the filling.

Let the filling cool completely before assembling the strudel.

Assembling & Baking:
Use two sheets of filo for each strudel. Lay out the first sheet, brush it with olive oil, then place the second sheet on top and brush again.

Spoon the filling along the center of the filo, leaving space on the edges.

Fold the edges inward, brush with olive oil, and roll into a log. Seal the edge with a little water.

Cut three small vertical slits on top to allow steam to escape.

Place the strudels on a baking tray lined with parchment paper. Bake in a preheated oven at 190°C (bottom heat only) until golden and crispy.

During baking, brush with olive oil three times—once at the start, once halfway through, and once 10 minutes before removing from the oven.

Let the strudel cool slightly before serving.