CABBAGE SNAILS

Steps:

• 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 ½ 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 sauté until translucent.
• Sprinkle with sugar and sauté 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 ½ 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 375°F (190°C).
• Brush tops of spirals generously with melted butter.
• Bake until golden-brown, 20-25 minutes.
• Let stand 8-10 minutes before serving.