Ingredients

The phyllo dough to get it out of the freezer and thaw at room temperature about 2 hours. Shinkuem cabbage and fry it in butter in a frying pan for about 30 minutes. Do not forget to stir. I cover that the cabbage is not evaporated much of the liquid and was juicy.

2 eggs boil hard boiled.

Combine the filling. Ready roasted-braised cabbage mixed with eggs, grated on a coarse grater, add salt to taste, stir.

1 sheet of phyllo dough spread the filling and rolled into a roll. Roll tightly twist into a snail. Spread in the middle of the round silicone mold ( I have a shape diameter of 25 cm). Take another sheet of dough, wrap the filling, continue to roll our snail. So done with all the sheets of dough until filling does not fill the entire form. !!! When working with phyllo dough, keep in mind that the dough dries very quickly, do not leave a roll of phyllo dough open, cover with a towel. The dough is very thin, cook should be very carefully, if the dough is badly torn, you can put several layers of dough together, fluff between layers of oil or water.!!! The remains of phyllo dough to roll, remove the packaging well closed and storing it in the freezer. 1 package Filo pastry enough for me to cook 3 such cakes.

Prepare the sauce. Mix 1 Cup of milk and 1 raw egg. Pour the filling our pie.

Bake pie snail with cabbage in the oven at 200 degrees for 35 minutes. The finished cake, sprinkle with cold water, cover with a towel and allow to infuse for about 30 minutes.

The cake is ready!

Bon appetit!