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Beef & Cabbage Pastry



  • lean ground beef 400-500 grams
  • Hungarian paprika powder
  • whole oregano
  • salt
  • steak spice I used Encore Gourmet
  • Hungarian Vegeta seasoning available at European specialty stores and/or major grocery stores or online
  • 1 small plate shredded cabbage
  • 1/2 onion chopped
  • 2 medium potatoes small cubed
  • 1 big carrot small cubed
  • ground black pepper
  • 1-2 tbsp of vegetable oil
  • ground turmeric


  • melted margarine
  • 4-5 sheets of phyllo pastry


  • Heat the oil, saute onion, add in ground beef, stir until beef half cooked (turn in color evenly)
  • Add in vegetables, mix well, cover with top, simmer for 5 minutes
  • Add in the rest of the ingredients, a pinch each, or as desire.
  • Mix well, simmer for another 5-10 minutes on lower heat.
  • Set aside, cool.
  • Meanwhile, thaw frozen phyllo sheets.
  • Grease generously a baking pan (I used pyrex). Place one phyllo (folded), open the inside, brush with melted margarine, fold it back, pour in cooled filling.
  • Get another phyllo sheets, brush evenly with melted margarine, fold in two, place on top of filling, brush the top with margarine again.
  • Repeat this step until using 3-4 more phyllo sheets.
  • Bake at 375 F for 5 minutes, then lower the heat to 300-350 F and bake for another 20 minutes or until golden brown.
  • Serve with salad, sauces, or pickles as you desire.