Mix the flour with the salt and then add the water. Mix well with an electric mixer or wooden spoon until the dough is incorporated. Add a bit of oil if it’s too sticky and knead for a few minutes until a smooth ball forms.
Cut the ball into 8 pieces. Liberally flour your work surface and roll out the dough one ball at a time until it’s very thin as shown in the pictures above. Try to aim for roughly a rectangle shape but don’t fuss too much.
Spoon about 2-3 tablespoons of the roasted cabbage onto each pieces of dough in an even layer.
Roll the dough like a carpet, and then twirl the rope of stuffed dough into a spiral.
Prepare all of the spirals first and then heat oil in a non-stick pan over low to medium-low heat.
Place each spiral on a floured cutting board, flatten it out with a rolling pin, and slide it into the hot pan.
Cook for 3-4 minutes per side or until golden. Increase the heat if it’s taking too long and decrease if it’s burning in spots before it browns evenly.