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1
Bring large amount of water to rapid boil in large saucepan.
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2
Add cabbage and blanch 5 minutes.
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3
Drain well; dry thoroughly, pressing on leaves to extract excess moisture.
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4
Cut into 1/2 inch wide strips; discard tough cores.
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5
Melt 2 tblsps butter in large skillet over medium heat.
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6
Add bacon and cook until golden-brown, but not crisp.
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7
Remove with slotted spoon.
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8
Add onion to skillet; increase heat to medium-high and saute until translucent.
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9
Sprinkle with sugar and saute 2 minutes more.
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10
Stir in shredded cabbage and saute until softened, glossy, and just beginning to colour, 12-15 minutes.
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11
Season with paprika, caraway, salt and freshly-ground pepper.
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12
Return bacon to skillet and cook about 5 minutes to blend flavours.
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13
Set aside to cool.
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14
Brush 1 phyllo sheet with melted butter.
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15
Fold sheet in half crosswise.
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16
Arrange a 1/2 inch band of filling along folded edge, leaving a 1 inch border on each side.
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17
Lightly brush remaining pastry with butter.
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18
Roll pastry up, enclosing filling and forming long rope.
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19
Coil rope into a spiral, tucking ends under and sealing with a small amount of butter.
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20
Transfer to a parchment-lined baking sheet.
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21
Repeat with remaining phyllo sheets, making 12 pastries in all.
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22
(Can be prepared up to 2 days ahead to this point, covered and refrigerated).
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23
Preheat oven to 375F (190C).
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24
Brush tops of spirals generously with melted butter.
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25
Bake until golden-brown, 20-25 minutes.
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26
Let stand 8-10 minutes before serving.
