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
- 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 1/2 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 saute until translucent.
- Sprinkle with sugar and saute 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 1/2 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 375F (190C).
- Brush tops of spirals generously with melted butter.
- Bake until golden-brown, 20-25 minutes.
- 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)