Cabbage buns
Description
The main highlight of these buns is that cabbage is added here not as a filling, but directly into the dough. Because of this, the taste of cabbage buns is completely different. They work wonderfully as a substitute for bread with various soups, and they are also quite tasty simply with unsweetened tea. Instead of white cabbage, you can use Brussels sprouts or Savoy cabbage—it also turns out very tasty. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Finely shred the cabbage or grate it. Fry it in olive oil together with a finely chopped clove of garlic. Fry for about 10 minutes—the cabbage should become soft.
- 2
Step 2
Now we work on the dough. We mix the flour, salt, and the yeast dissolved in a glass of warm water. Mix thoroughly.
- 3
Step 3
Knead the dough by hand, then add the fried cabbage to it and mix once again, after which place the dough in a warm place for one and a half hours. The dough should rise.
- 4
Step 4
Roll out the risen dough, shape it into a log, cut it into 3–4 cm pieces, form buns from them, and place them on a baking sheet.
- 5
Step 5
Preheat the oven to 220 degrees, place the baking tray with the buns inside, and bake for 20–25 minutes. Done! Best served warm.