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  • 16 servings
  • Mins
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This is a comforting way to use cabbage. I even eat these for breakfast! You can veganize with earth balance, soy milk, and egg substitute.


cups flour
1 teaspoon salt
teaspoons dry yeast
¼ cup warm water
1 tablespoon of sugar
cup scalded milk, cooled to lukewarm
1 egg
C butter, melted (I use half EVOO)
1 medium to large head of cabbage, chopped
1 medium onion, diced
4-6 tablespoons of butter (again I cut with EVOO)
salt and pepper
*Optional: ¼ teaspoon of granulated garlic

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