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Nutrition Facts
Serving Size 1 individual pies 155g Recipe makes 12 individual pies)
Calories 329
Calories from Fat 244		(74%)
Amount Per Serving		%DV
	Total Fat 27.2g	41%
	Saturated Fat 14.1g	70%
	Monounsaturated Fat 8.9g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 58mg		19%
Sodium 386mg		16%
Potassium 300mg		8%
Total Carbohydrate 18.0g		5%
	Dietary Fiber 2.9g	11%
	Sugars 4.7g
Protein 5.2g		10%
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Cabbage Snails

Recipe #61770 | 1¼ hours | 40 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: evelyn/athens
May 8, 2003

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.

12 individual pies (change servings and units)

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

Directions

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.

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Featured Reviews for This Recipe

From: Taylor in Belgium

On Oct 21, 2003

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!!

1 person found this review helpful

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From: Roosie

On Mar 2, 2004

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.

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