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!!