Cabbage Bread (Káposzta Kenyér)
Servings: 18 servings
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!