Ingredients
Scale
- 1 medium head of cabbage, finely shredded
- 1 large onion, chopped
- 2 tablespoons butter
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 3 tablespoons of vegetable oil
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Cabbage Mixture: Melt butter in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the shredded cabbage, sugar, salt, and pepper. Cook, stirring occasionally, until the cabbage is tender and slightly caramelized, about 15-20 minutes. Remove from heat and let it cool slightly.
- Activate the Yeast: In a large bowl, combine the warm milk and sugar. Sprinkle the active dry yeast over the milk and let it stand for 5-10 minutes, until it becomes foamy.
- Combine Ingredients and Knead: Add the vegetable oil, cooled cabbage mixture, and 3 cups of flour to the yeast mixture. Mix until a shaggy dough forms. Gradually add the remaining 1/2 cup of flour, as needed, until the dough is smooth and elastic. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic.
- Proof and Bake: Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. Preheat oven to 375°F (190°C). Punch down the dough and shape it into a loaf. Place the loaf on a baking sheet lined with parchment paper. Brush the top with beaten egg. Bake for 30-35 minutes, or until golden brown. Let cool slightly before slicing and serving.
Notes
- Ensure the milk is warm, not hot, to activate the yeast properly.
- Don’t skip the sautéing step for the cabbage; it brings out the best flavor.
- Knead the dough thoroughly to develop a good gluten structure.
- Let the dough rise in a warm place to ensure it doubles in size.
- Brush with egg wash for a beautiful, golden-brown crust.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: Eastern European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180 Kcal
- Sugar: 3g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg