Turkish Cabbage Phyllo Pie — Sautéed Green Cabbage Filling

Cut out and discard the tough core of the cabbage, then shred the leaves very finely; thick pieces will not soften in the oven. In a wide bowl, rub the cabbage with half the salt and let it stand. By the end of the resting time, a noticeable amount of liquid should have collected at the bottom of the bowl.

Squeeze the cabbage by handfuls and discard the liquid. Finely chop the onion and sauté it in oil until lightly golden. Add the cabbage and cook over medium heat for 13 minutes. The cabbage should shrink considerably and turn golden; this color change means its sharp sulfurous flavor has cooked off. Add the spices after removing the pan from the heat, then let the filling cool.

Arrange one-third of the yufka (thin Turkish pastry sheets) in a greased baking pan, letting it hang over the edges, and spread half of the cooled filling over it. Add another layer of yufka and spread the remaining filling over it. Arrange the rest of the yufka on top and fold the overhanging edges inward.

Bake in an oven preheated to 190°C / 375°F for 45 minutes. It is done when the top is deep golden brown and the cut lines have opened up. Let it rest in the pan for 10 minutes before serving.