Cabbage bread, or káposzta kenyér, are savory rolls that are filled with caramelized sweet cabbage and onion and baked until golden and fluffy. They make for a fantastic breakfast, lunch or dinner and are best served warm, as a main dish or side. This cabbage bread recipe has been passed down through my family for generations. It originates from my great-grandmother, Granny Annie, who brought this recipe with her when she immigrated to the United States in the early 1900’s from what is now Austria.
Thank you for reading this post, don't forget to subscribe!My great-grandmother was an amazingly strong woman. According to family stories, she moved to the United States as a teen to work as a nanny and learn English. However, soon after moving, World War I broke out and she lost all contact with her family back in the old country. She found herself on her own, in a foreign country with little support and little money to survive.
My great-grandmother married and had five children, losing her husband to pneumonia when seven months pregnant with my grandmother, the youngest of her five children. Somehow through this all, the Great Depression, and the loss of a son in World War II, my great-grandmother persevered. She was a fighter and a hard worker, but also gentle and kind. In her older years, Granny Annie lived with my grandparents and my mother. She helped raise my mom and was instrumental in her upbringing. She taught my mother how to cook traditional Hungarian/Austrian dishes, raise a garden and preserve food for the winter months. And fortunately, my mom has passed these recipes and skills down to me.
I am so very proud to come from a line of strong women and great home cooks. This cabbage bread recipe is not only delicious, but very special, given its origins. May you enjoy this recipe and your family as you sit down for dinner tonight. Élvezd!
To make these cabbage breads, start with the filling. With a grater, sharp knife or food processor, finely shred one onion and ¾ head of white cabbage (about 7-8 cups of shredded cabbage). Add the vegetables to a large skillet, along with 2 tablespoons of olive oil and 1 teaspoon of salt. Saute the cabbage and onion over medium heat until all liquid has evaporated and the vegetables are soft and golden in color; about 30 minutes. Stir in 1 teaspoon of granulated sugar and cook one minute longer. Take the pan off the heat and allow the mixture to cool.
While the cabbage is cooling, make the dough. In a small bowl, stir 1 package (.25 ounces) of active dry yeast, ¼ cup of warm water and ¼ cup of granulated sugar together. Let mixture sit for 5 minutes until bubbly. Whisk ¾ cup of warm milk, ¼ cup of melted butter, and one egg into the yeast mixture. In a separate, large mixing bowl, mix together 1 teaspoon of salt and 3 ½ cup of flour. Add the yeast/egg mixture to the dry ingredients and mix with a wooden spoon. Once the dough starts to come together, use your hands to knead the dough for a few minutes until smooth. Place the dough in a large clean bowl that has been coated with oil, cover with plastic wrap and a towel and set the bowl in a warm location to allow the dough to rise until doubled in size, about one hour. After one hour, punch down the dough, re-cover it and allow it to rise again until doubled in size, about another 30 minutes.
Working with half of the dough at a time, roll it into a 12×16 rectangle and cut the dough into 9 squares. Take a square and roll it and stretch it into a 5×5 square. Add three tablespoons of cabbage filling to the middle of the square. Pull the two opposing corners of the square together and seal and repeat with the other two corners.
Place cabbage breads on a baking sheet that has been lined with parchment paper. Repeat until all cakes have been prepared. Spray or lightly brush the tops of the cabbage breads with olive oil and gently cover them with plastic wrap so that the breads do not dry out during their final rise. Allow the breads to rise until puffy; about one hour.
When ready, bake the breads at 350 deg F for 12-15 minutes or until golden brown. Serve while warm and enjoy!
Cabbage Bread (Káposzta Kenyér)
Ingredients
- 1 onion, finely chopped
- 7 cups white cabbage, finely shredded
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp granulated sugar
- 1 pkg (0.25 oz) active dry yeast
- ¼ cup warm water
- ¼ cup granulated sugar
- ¾ cup warm milk
- ¼ cup melted butter
- 1 tsp salt
- 1 egg
- 3½ cups all-purpose flour
Instructions
- Shred onion and cabbage and add to a large skillet along with olive oil and salt. Sauté until the liquid has evaporated and the cabbage and onion is golden in color, about 30 minutes. Add sugar and cook for one minute longer.
- Set cabbage mixture aside to cool.
- While cabbage is cooling, make the dough. Mix yeast, warm water and sugar in a small mixing bowl. Let sit for 5 minutes until bubbly. Mix in warm milk, melted butter and egg.
- In a separate, large mixing bowl, mix together flour and salt. Add the yeast mixture to the flour mixture and mix with a wooden spoon, then knead for 5 minutes until smooth.
- Place dough in a large, clean bowl that has been coated with olive oil. Cover bowl with plastic wrap and a clean kitchen towel and place in a warm location to rise and double in size, about one hour.
- After one hour, punch down the dough, re-cover and allow to rise again, about 30 minutes.
- Taking half the dough at a time, roll it out into a 12x16 inch rectangle and cut the rectangle into 9 equal squares. Take a square, roll and stretch it out into a 5x5 inch square and add 3 tablespoons of filling to the center of the square.
- Take the opposing corners of the square and pinch them together to seal. Repeat with other two corners. Place cabbage breads on a baking sheet that has been lined with parchment paper. Repeat until all cabbage breads have been prepared.
- Lightly spray or brush the prepared cabbage breads with olive oil and gently cover them with plastic wrap. Allow the breads to rise until puffy, about one hour.
- Bake the cakes at 350°F for 12-15 minutes until golden. Serve while warm. Enjoy!
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