Recipe by evelyn/athens
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.
Top Review by 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.
- 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
Directions See How It's Made
- 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.