Cabbage Roll: Yeast Dough Recipe

by footer logoGaby

Cabbage Roll: Yeast Dough Recipe

Stewed cabbage is beneficial for gut flora, making this dish a great dietary option. It contains vitamin U, which positively impacts the gastrointestinal tract. This component helps protect the liver from fatty degeneration, while the fiber in the vegetable normalizes digestive system function. Cabbage is valued for its antioxidants, vitamins B, A, C, K, as well as potassium, calcium, magnesium, phosphorus, and iron. Stewed cabbage helps preserve vision, boosts immunity, regenerates bones and tissues, strengthens the heart and blood vessels, and prevents atherosclerosis and cancer. So, let’s prepare a cabbage roll.

Ingredients for the dough (for 2 rolls): 500 g of sifted flour, 250 ml of milk, 2 eggs (one for the dough and one yolk for brushing the roll), 50 g of butter, 3 tablespoons of sunflower oil, 8 g of dry yeast, 3 teaspoons of sugar, ½ teaspoon of salt.

Ingredients for the filling: 500 g of shredded cabbage, 1 onion, 1 carrot, 2 cloves of garlic, 1 teaspoon of tomato paste, a pinch of citric acid, 10 g of pork fat, 7 g of sugar, 10 g of raisins, 10 g of nuts, a pinch of ground cinnamon, a few sprigs of dill, salt and black pepper to taste.

Starter

In warm milk, add one-third of the flour, sugar, and yeast. Mix well, cover with a towel, and let it sit in a warm place for 40 minutes.

Filling

Remove the outer leaves from the cabbage, cut out the core, shred it, salt it, and stew it in fat. Once the cabbage softens, add crushed nuts, raisins, and ground cinnamon. Dice the onion, sauté it, then add the grated carrot and sauté for another 5 minutes. Combine the vegetables with the stewed cabbage, then add minced garlic, citric acid, sugar, salt, black pepper, and tomato paste. If necessary, add water. Stew until the liquid evaporates, sprinkle with chopped dill, and remove from heat. Let the filling cool while we roll out the dough.

Dough

Add melted butter, oil, egg, flour, and salt to the starter. Knead the dough, cover it with a towel, and let it rise. In about an hour and a half, the dough will triple in size. Divide the dough into two parts and roll each into a thin layer (5 mm thick). You should have two layers for two rolls.

Baking

Spread the cooled filling onto the prepared dough, shape it into two rolls, and cut them into portion-sized pieces (up to the cabbage). Brush the tops of the rolls with beaten egg yolk (you can mix the yolk with 1 teaspoon of milk) and place them on a baking sheet lined with parchment paper and greased. Bake for 30 minutes at 180°C (350°F).

Life Hacks

  • To save time, you can use store-bought yeast dough. Otherwise, making the rolls will have to wait until you have free time or a day off for the dough to rise properly.
  • Cooking cabbage in water or adding turmeric, cumin, coriander, or dill seeds during the stewing process can reduce gas formation. These ingredients are included in the recipes to prevent bloating for those who eat it.

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