These cabbage phyllo spirals are made with homemade phyllo dough stuffed with slow roasted caramelized cabbage.
These caramelized cabbage stuffed phyllo spirals focus on coaxing flavor and structure out of simple ingredients. Slowly roasted cabbage becomes sweet, savory, and concentrated, making it an ideal filling for crisp layers of phyllo dough.
Cabbage Phyllo Spiral Ingredients
All-Purpose Flour
Forms the structure of the homemade phyllo dough. A moderate protein content keeps the dough extensible enough to roll thin while still baking up crisp rather than tough.
Sea Salt
Seasons the dough and sharpens flavor. Even a small amount prevents the pastry from tasting flat once baked.
Water
Hydrates the flour and allows gluten to form. Room-temperature water keeps the dough supple and easier to roll thin.
Butter (optional)
Adds tenderness and a subtle richness to the dough. It's optional and can be omitted for a fully plant-based version without compromising structure.
Roasted Caramelized Cabbage
The primary filling. Slow roasting concentrates the cabbage's natural sugars, giving sweetness, depth, and a soft texture that contrasts with the crisp pastry. See full recipe for caramelized cabbage.
Vegetable Oil
Helps the phyllo crisp and brown as it bakes and adds moisture between layers, contributing to flakiness.
Egg (for egg wash)
Promotes even browning and a glossy finish. This can be replaced with oil or plant milk if needed.
Sesame Seeds
Add nuttiness, texture, and visual contrast.
Substitution Notes
- Phyllo Dough
Substitute homemade phyllo with store-bought phyllo pastry. Layer 5 sheets (be sure to brush each with oil) before adding the filling to achieve a crisp, flaky result with less preparation time. - Cabbage Filling
Substitute with quickly sautéed cabbage (cooked until soft and any moisture evaporates), well-drained kimchi or even caramelized leeks. Any substitution should be relatively dry to avoid soggy pastry; kimchi will add acidity and a more pronounced savory note.
Shaping the phyllo dough and stuffing the spirals
Once you've mix the dough, then simply cut it into 8 even pieces and roll out each one thinly.
Spoon on a thin layer of cabbage, roll it into a carpet and then roll it into a spiral.
Recipe
Caramelized Cabbage Phyllo Spirals with Homemade Phyllo
Ingredients
- 600 g all-purpose flour
- 1 teaspoon sea salt
- 370 g water at room temperature
- 50 g room temperature butter optional
- 2 cups Roasted cabbage
- 3 tablespoon Vegetable oil for frying maybe more or less
- 2 tablespoon egg
- 2 tablespoons sesame seeds
Instructions
- Preheat oven to 190 C / 375 F
- Mix the flour with the salt and then add the water. Mix well with an electric mixer or wooden spoon until the dough is incorporated. Add a bit of oil if it's too sticky and knead for a few minutes until a smooth ball forms.
- Cut the ball into 8 pieces. Liberally flour your work surface and roll out the dough one ball at a time until it's very thin as shown in the pictures above. Try to aim for roughly a rectangle shape but don't fuss too much.
- Spoon about 2-3 tablespoons of the roasted cabbage onto each pieces of dough in an even layer.
- Roll the dough like a carpet, twirl the stuffed dough into a spiral, and then place the spiral on a parchment lined baking sheet.
- Brush each spiral with egg wash and sprinkle with sesame seeds.
- Bake at 190 C / 375 F for about 35 minutes or until golden.
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