Cabbage Snails

evelyn/athens's Note:

Pies made of phyllo pastry that are baked in a 'snail' shape are very popular in Greece. This one is unusual in that the filling is more eastern European in origin. Works great. This would probably be eaten as a substantial snack or as a proper meal.

• Total Time: 1 hrs 5 mins
• Prep Time: 40 mins
• Cook Time: 25 mins

Ingredients:

Yield: 12 individ ...

• 1 head cabbage , quartered (about 2 lbs 1 kg -)
• 2 tablespoons butter
• ½ lb thick slab bacon , cut into very small dice
• 2 medium onions , finely diced
• 1 tablespoon sugar
• 2 tablespoons sweet paprika
• 1 teaspoon caraway seed , crushed in mortar
• 12 sheets phyllo pastry
• 1 cup butter , melted

Directions:

1. Bring large amount of water to rapid boil in large saucepan.
2. Add cabbage and blanch 5 minutes.
3. Drain well; dry thoroughly, pressing on leaves to extract excess moisture.
4. Cut into ½ inch wide strips; discard tough cores.
5. Melt 2 tblsps butter in large skillet over medium heat.
6. Add bacon and cook until golden-brown, but not crisp.
7. Remove with slotted spoon.
8. Add onion to skillet; increase heat to medium-high and sauté until translucent.
9. Sprinkle with sugar and sauté 2 minutes more.
10. Stir in shredded cabbage and saute until softened, glossy, and just beginning to colour, 12-15 minutes.
11. Season with paprika, caraway, salt and freshly-ground pepper.
12. Return bacon to skillet and cook about 5 minutes to blend flavours.
13. Set aside to cool.
14. Brush 1 phyllo sheet with melted butter.
15. Fold sheet in half crosswise.
16. Arrange a ½ inch band of filling along folded edge, leaving a 1 inch border on each side.
17. Lightly brush remaining pastry with butter.
18. Roll pastry up, enclosing filling and forming long rope.
19. Coil rope into a spiral, tucking ends under and sealing with a small amount of butter.
20. Transfer to a parchment-lined baking sheet.
21. Repeat with remaining phyllo sheets, making 12 pastries in all.
22. (Can be prepared up to 2 days ahead to this point, covered and refrigerated).
23. Preheat oven to 375°F (190°C).
24. Brush tops of spirals generously with melted butter.
25. Bake until golden-brown, 20-25 minutes.
26. Let stand 8-10 minutes before serving.

Reviews

[Roosie]

My god, Evelyn... these are SO GOOD. The filling is delicious. I sort-of halved/three-quartered the recipe and improvised a bit as I didn't have a whole head of cabbage left. I also added about a half cup of coarsely chopped walnuts, which add nice crunchy bits. I also don't have a mortar and tried to whizz my caraway in my food processor with no luck, so I just stuck them in whole, which I didn't think made a difference at all. This is my first time dealing with filo, so that part was a little tricky and I found it difficult to twist the snails into shape, so I made 2 snails, 2 square pouches and 2 that were just folded in half like a closed V...all equally delcious. This recipe brings the humble cabbage to unbelievable heights. Thank you so much for posting.

[Taylor in Belgium]

This dish is fabulous! We had it at our party at school and it was a big hit! Now if I can figure out how to get the photo on Zaar, you will have a yummy pic to go with your great recipe!!!The lady that made them was from Kosovo, so its not entirely from Greek origins!!