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.
|2¼||teaspoons dry yeast|
|¼||cup warm water|
|1||tablespoon of sugar|
|⅔||cup scalded milk, cooled to lukewarm|
|⅓||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|
Stir yeast in water and a pinch of sugar and let sit for a few minutes to proof. Add flour and salt to the bowl of a stand mixer with a dough hook and stir together to distribute.Beat egg into warm milk along with melted butter and remaining sugar. Add wet ingredients to the flour and salt and mix until a smooth dough forms. Place the dough in a oiled bowl and cover with plastic wrap. Allow to rest until doubled.When doubled, punch the dough and give it a few quick kneads before recovering and allowing it to double again. Make the cabbage filling by cooking down the cabbage, onion and butter& optional garlic powder optional with salt and pepper to taste. You want the cabbage and onion to get soft and golden brown. I cook it over medium-low heat and stir frequently. Allow it to cool. When the dough has doubled a second time divide it into quarters. Take one quarter and roll it out on parchment with a little flour until it is ~1/2 inch thick. Spread half of the cabbage mixture on top. Roll out a second quarter to match and lay it on top of the cabbage. Pinch the edges closed, cover with a damp cloth and allow it to rest for half an hour. Repeat with the remaining quarters of dough. Preheat your oven to 350 degrees F. Roll out the sandwiched dough and cabbage as thin as you like (1/2 to 3/4 inch.) Brush with butter and prick the top with a fork. Transfer the dough onto a baking sheet and bake for 30-40 minutes or until golden brown on top. Cut into pieces and serve with more butter.