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1
Preheat the oven to 350 degrees F.
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2
Bring a medium pot of water to a boil.
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3
Blanch the cabbage leaves for 15 seconds, and then rinse under cold water.
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4
Thinly shred the leaves and set aside.
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5
Heat 1 tablespoon of the olive oil in a heavy saucepan over medium-high heat.
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6
Add the carrots, celery and onions and cook until softened, about 5 minutes.
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7
Add the garlic and cook 3 more minutes; season with salt and pepper.
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8
Transfer to a small bowl and reserve.
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9
In the same saucepan, heat the remaining 1 tablespoon olive oil over medium-high heat.
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10
Add the pork and cook, breaking it up with a wooden spoon, until no pink remains.
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11
Add the cooked onion mixture, oregano and thyme, and stir to combine.
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12
Add the beef broth and bring to a simmer.
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13
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.
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14
Season the filling with salt and pepper.
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15
Lay one sheet of phyllo on a work surface.
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16
Using a pastry brush, spread melted butter evenly over the sheet.
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17
Top with another phyllo sheet and brush melted butter over the surface; repeat with 2 more layers of phyllo.
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18
Cut the phyllo stack into 12 even squares.
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19
Repeat this process with the remaining 4 phyllo sheets so there are a total of 24 cut squares.
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20
Divide the shredded cabbage among the 24 phyllo squares, mounding it in the center of each square.
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21
Top the cabbage with about 1 tablespoon of the pork mixture, dividing it evenly among the squares.
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22
Brush the outer edges of each square with a little butter.
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23
Working one square at a time, bring the corners of the phyllo up and over the filling, twisting gently to create a purse.
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24
Transfer to a baking sheet and brush the outsides with a little melted butter.
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25
Bake until the dough is crisp and golden brown, about 15 minutes.
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26
Serve immediately while still warm.
