Prep 40 mins
Cook 25 mins
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.
- 1 head cabbage, quartered (about 2 lbs 1 kg -)
- 2 tablespoons butter
- 1⁄2 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
- Bring large amount of water to rapid boil in large saucepan.
- Add cabbage and blanch 5 minutes.
- Drain well; dry thoroughly, pressing on leaves to extract excess moisture.
- Cut into ½ inch wide strips; discard tough cores.
- Melt 2 tblsps butter in large skillet over medium heat.
- Add bacon and cook until golden-brown, but not crisp.
- Remove with slotted spoon.
- Add onion to skillet; increase heat to medium-high and sauté until translucent.
- Sprinkle with sugar and sauté 2 minutes more.
- Stir in shredded cabbage and saute until softened, glossy, and just beginning to colour, 12-15 minutes.
- Season with paprika, caraway, salt and freshly-ground pepper.
- Return bacon to skillet and cook about 5 minutes to blend flavours.
- Set aside to cool.
- Brush 1 phyllo sheet with melted butter.
- Fold sheet in half crosswise.
- Arrange a ½ inch band of filling along folded edge, leaving a 1 inch border on each side.
- Lightly brush remaining pastry with butter.
- Roll pastry up, enclosing filling and forming long rope.
- Coil rope into a spiral, tucking ends under and sealing with a small amount of butter.
- Transfer to a parchment-lined baking sheet.
- Repeat with remaining phyllo sheets, making 12 pastries in all.
- (Can be prepared up to 2 days ahead to this point, covered and refrigerated).
- Preheat oven to 375°F (190°C).
- Brush tops of spirals generously with melted butter.
- Bake until golden-brown, 20-25 minutes.
- Let stand 8-10 minutes before serving.
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.
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!!