Recipe courtesy of Marcela Valladolid
Show: The Kitchen
Save Recipe Print
1 hr 10 min
40 min
8 to 10 servings



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

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.


Round 2 Recipe Stuffed Cabbage Rolls

Recipe courtesy of Sandra Lee

Stuffed Cabbage Rolls With Tomato Sauce

Recipe courtesy of Food Network Kitchen

Corned-Beef-And-Cabbage Rolls

Recipe courtesy of Food Network Kitchen

Asian Cabbage Slaw in Spring Roll Wrappers

Halupkis--Beef and Pork Filled Cabbage Rolls

Recipe courtesy of Sara Moulton

Grilled Rack of Pork With Cabbage

Recipe courtesy of Michael Symon

Grilled Cabbage, Zucchini and Radicchio Coleslaw

Recipe courtesy of Marcela Valladolid

Sunny's Simple Red Cabbage Kraut

Recipe courtesy of Sunny Anderson

Corned Beef Reuben with Savoy Cabbage Slaw

Recipe courtesy of Katie Lee

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories