Cabbage Snails

• 1 head cabbage, quartered (about 2 lbs 1 kg -)
• 2 tablespoons butter
• 12 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

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 1/2 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 saute until translucent.
9. Sprinkle with sugar and saute 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 1/2 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 375F (190C).
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.

cabbage, butter, bacon, onions, sugar, sweet paprika, caraway, pastry, butter

Taken from www.food.com/recipe/cabbage-snails-61770 (may not work)