Braised Cabbage Boregi
A French twist on traditional Turkish boregi, featuring tender braised cabbage and crispy phyllo.
Ingredients
- ●1 head, shredded cabbage
- ●1 cup, chicken broth su
- ●1 package, phyllo dough boregi
- ●2 tbsp olive oilfor brushing phyllo
- ●2 cloves, minced garlic
- ●1 small, chopped onion
- ●1 tsp caraway seeds
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large pan, heat olive oil over medium heat.
- 3
Add garlic and onion, cook until softened, about 3-4 minutes.
- 4
Add shredded cabbage and cook, stirring occasionally, until tender, about 15-20 minutes.
- 5
Stir in chicken broth and caraway seeds. Bring to a simmer.
- 6
Cut phyllo dough into desired size for boregi.
- 7
Layer phyllo dough in a greased 9x13-inch baking dish.
- 8
Spoon cabbage mixture onto phyllo, leaving a 1-inch border.
- 9
Brush edges of phyllo with olive oil.
- 10
Fold phyllo over filling and press edges to seal.
- 11
Brush top of boregi with olive oil and bake for 20-25 minutes, or until golden brown.
- 12
Serve warm, garnished with fresh herbs if desired.