Cabbage Snails

Total Time: 1 hr 5 mins Preparation Time: 40 mins Cook Time: 25 mins

Ingredients

• 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

Recipe

• 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 ½ 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 sauté until translucent.
• 9 sprinkle with sugar and sauté 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 ½ 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 375°f (190°c).
• 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.