Homemade phyllo dough stuffed with slow roasted caramelized cabbage is a really tasty plant-based treat that makes a great snack or meal.
The dough is tried and true - you can use it to make these phyllo spirals or to make flaky cabbage stuffed savoury pancakes.
Cabbage Phyllo Spiral Ingredients
* 600g all-purpose flour
* 1 teaspoon sea salt
* 370g water at room temperature
* 50g room temperature butter (optional)
* Around 2 cups leftover slow roasted cabbage or substitute kimchi!
* 1 egg for eggwash
* 1 - 2 tablespoons of sesame seeds
Shaping the phyllo dough
Once you mix the dough you simply cut it into 8 pieces, then roll out each one thinly, spoon on a thin layer of cabbage, roll it into a carpet and then roll it into a spiral.
Caramelized Cabbage Spirals with Homemade Phyllo
- 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
- 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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