Cabbage Snails

Directions

1. 1
   Bring large amount of water to rapid boil in large saucepan.
2. 2
   Add cabbage and blanch 5 minutes.
3. 3
   Drain well; dry thoroughly, pressing on leaves to extract excess moisture.
4. 4
   Cut into 1/2 inch wide strips; discard tough cores.
5. 5
   Melt 2 tblsps butter in large skillet over medium heat.
6. 6
   Add bacon and cook until golden-brown, but not crisp.
7. 7
   Remove with slotted spoon.
8. 8
   Add onion to skillet; increase heat to medium-high and saute until translucent.
9. 9
   Sprinkle with sugar and saute 2 minutes more.
10. 10
    Stir in shredded cabbage and saute until softened, glossy, and just beginning to colour, 12-15 minutes.
11. 11
    Season with paprika, caraway, salt and freshly-ground pepper.
12. 12
    Return bacon to skillet and cook about 5 minutes to blend flavours.
13. 13
    Set aside to cool.
14. 14
    Brush 1 phyllo sheet with melted butter.
15. 15
    Fold sheet in half crosswise.
16. 16
    Arrange a 1/2 inch band of filling along folded edge, leaving a 1 inch border on each side.
17. 17
    Lightly brush remaining pastry with butter.
18. 18
    Roll pastry up, enclosing filling and forming long rope.
19. 19
    Coil rope into a spiral, tucking ends under and sealing with a small amount of butter.
20. 20
    Transfer to a parchment-lined baking sheet.
21. 21
    Repeat with remaining phyllo sheets, making 12 pastries in all.
22. 22
    (Can be prepared up to 2 days ahead to this point, covered and refrigerated).
23. 23
    Preheat oven to 375F (190C).
24. 24
    Brush tops of spirals generously with melted butter.
25. 25
    Bake until golden-brown, 20-25 minutes.
26. 26
    Let stand 8-10 minutes before serving.