Cabbage Snails Recipes

JAMAICAN CABBAGE AND SALTFISH

Jamaican Cabbage and Saltfish image

This Jamaican cabbage and saltfish recipe is a quick and healthy dish that feels like a slice of home. Perfect for breakfast, lunch or dinner, this low-calorie meal is full of flavor. -Candi Rookwood-Clarke, Fort Lauderdale, Florida

Provided by Taste of Home

Categories Breakfast Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2-1/2 cups water
1/4 pound dried salted cod
2 teaspoons salt, divided
1 small head cabbage, shredded
1 small white onion, sliced
1 small tomato, chopped
1/2 to 1 teaspoon Scotch Bonnet or habanero pepper, minced
1/4 cup sliced red and green pepper
4 teaspoons vegetable oil
Hot cooked rice, optional

Steps:

In a small saucepan, bring water to a boil. Add cod; simmer 2 minutes. Remove pan from heat and let stand until room temperature, about 30 minutes. Remove cod from water; discard water. Discard any skin and bones from cod; shred with a fork. Set aside. , Meanwhile, in a large bowl filled with cold water and 1 teaspoon salt and stir to dissolve. Add cabbage and rinse; drain. , In a large saucepan, heat oil. Add onions, peppers and tomatoes; cook until onions are tender, 4-5 minutes. Add cabbage and remaining 1 teaspoon salt. Cook, covered, until cabbage is tender and translucent, 5-6 minutes. Stir in fish; cook until heated through. Serve over rice, if desired.

Nutrition Facts : Calories 180 calories, Fat 5g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 2675mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 5g fiber), Protein 21g protein.

CABBAGE SNAILS

Cabbage Snails image

Pies made of phyllo pastry that are baked in a 'snail' shape are very popular in Greece. This one is unusual in that the filling is more eastern European in origin. Works great. This would probably be eaten as a substantial snack or as a proper meal.

Provided by evelynathens

Categories Lunch/Snacks

Time 1h5m

Yield 12 individual pies

Number Of Ingredients 9

Ingredients

1 head cabbage, quartered (about 2 lbs 1 kg -)
2 tablespoons butter
1/2 lb thick slab bacon, cut into very small dice
2 medium onions, finely diced
1 tablespoon sugar
2 tablespoons sweet paprika
1 teaspoon caraway seed, crushed in mortar
12 sheets phyllo pastry
1 cup butter, melted

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.

Nutrition Facts : Calories 329.9, Fat 27.2, SaturatedFat 14.1, Cholesterol 58.6, Sodium 386.5, Carbohydrate 18, Fiber 2.9, Sugar 4.7, Protein 5.2

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