Recipe courtesy of Marcela Valladolid
Show: The Kitchen
Save Recipe Print
Total:
1 hr 10 min
Active:
40 min
Yield:
8 to 10 servings
Level:
Intermediate

Ingredients

Directions

Preheat the oven to 350 degrees F.

Bring a medium pot of water to a boil. Blanch the cabbage leaves for 15 seconds, and then rinse under cold water. Thinly shred the leaves and set aside.

Heat 1 tablespoon of the olive oil in a heavy saucepan over medium-high heat. Add the carrots, celery and onions and cook until softened, about 5 minutes. Add the garlic and cook 3 more minutes; season with salt and pepper. Transfer to a small bowl and reserve.

In the same saucepan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the pork and cook, breaking it up with a wooden spoon, until no pink remains. Add the cooked onion mixture, oregano and thyme, and stir to combine. Add the beef broth and bring to a simmer. Add the flour and brown sugar and cook until the pork is completely cooked through and the sauce has reduced and thickened slightly, 10 to 15 minutes. Season the filling with salt and pepper.

Lay one sheet of phyllo on a work surface. Using a pastry brush, spread melted butter evenly over the sheet. Top with another phyllo sheet and brush melted butter over the surface; repeat with 2 more layers of phyllo. Cut the phyllo stack into 12 even squares. Repeat this process with the remaining 4 phyllo sheets so there are a total of 24 cut squares.

Divide the shredded cabbage among the 24 phyllo squares, mounding it in the center of each square. Top the cabbage with about 1 tablespoon of the pork mixture, dividing it evenly among the squares. Brush the outer edges of each square with a little butter. Working one square at a time, bring the corners of the phyllo up and over the filling, twisting gently to create a purse. Transfer to a baking sheet and brush the outsides with a little melted butter.

Bake until the dough is crisp and golden brown, about 15 minutes. Serve immediately while still warm.

My Private Notes

Add a Note
More from:

The Kitchen

Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Chicken Pot Pie Pockets

Recipe courtesy of Food Network

Red Cabbage Cake

Recipe courtesy of Food Network

Lobster Roll

Recipe courtesy of Geoffrey Zakarian

Irish Egg Rolls

Recipe courtesy of Jeff Mauro

Pumpkin Roll Cake

Recipe courtesy of Katie Lee

Slow-Cooker Corned Beef and Cabbage

Recipe courtesy of Jeff Mauro

Sunny's Simple Red Cabbage Kraut

Recipe courtesy of Sunny Anderson

Grilled Cabbage, Zucchini and Radicchio Coleslaw

Recipe courtesy of Marcela Valladolid

Corned Beef Reuben with Savoy Cabbage Slaw

Recipe courtesy of Katie Lee

Browse Reviews By Keyword

          Latest Stories