Gaby
Stewed cabbage is great for the gut microbiome, so this dish makes a solid choice for a healthy diet. It contains vitamin U, which supports the gastrointestinal tract and can help protect the liver from fatty degeneration. The fiber in cabbage helps normalize digestion. Cabbage is rich in antioxidants and vitamins B, A, C, and K, plus potassium, calcium, magnesium, phosphorus, and iron. Stewed cabbage can support vision, boost immunity, aid tissue and bone regeneration, strengthen the heart and blood vessels, and may lower the risk of atherosclerosis and some cancers. Let’s make a cabbage roll.
Ingredients for the dough (for 2 rolls): 500 g sifted flour, 250 ml milk, 2 eggs (one for the dough and one yolk for brushing the roll), 50 g butter, 3 tablespoons sunflower oil, 8 g dry yeast, 3 teaspoons sugar, 1/2 teaspoon salt.
Ingredients for the filling: 500 g shredded cabbage, 1 onion, 1 carrot, 2 cloves garlic, 1 teaspoon tomato paste, a pinch citric acid, 10 g pork fat, 7 g sugar, 10 g raisins, 10 g nuts, a pinch ground cinnamon, a few sprigs dill, salt and black pepper to taste.
Starter
Combine one-third of the flour with the sugar and yeast in warm milk. Mix the starter well, cover it with a towel, and let it rest in a warm place for 40 minutes.
Filling
Remove the outer leaves from the cabbage, cut out the core, shred the cabbage, sprinkle it with salt, and stew the cabbage in the pork fat. When the cabbage softens, add crushed nuts, raisins, and ground cinnamon. Dice the onion and sauté it, add the grated carrot, and sauté the mixture for another 5 minutes. Combine the sautéed vegetables with the stewed cabbage, then add minced garlic, citric acid, sugar, salt, black pepper, and tomato paste. Add a little water if needed. Stew the filling until the liquid evaporates, sprinkle with chopped dill, and remove the pan from the heat. Let the filling cool while you roll out the dough.
Dough
Add the melted butter, oil, egg, the remaining flour, and salt to the starter. Knead the dough, cover it with a towel, and let it rise until it roughly triples in size, about an hour and a half. Divide the dough into two pieces and roll each piece into a thin layer about 5 mm thick so you have two layers for two rolls.
Baking
Spread the cooled filling over each dough layer, roll each layer into a log, and cut each log into portion-sized pieces. Brush the tops with the beaten egg yolk (mix the yolk with 1 teaspoon of milk if desired), place the pieces on a greased, parchment-lined baking sheet, and bake for 30 minutes at 180°C (350°F).
Tips
- Use store-bought yeast dough to save time. Otherwise, allow time for the homemade dough to rise—ideally when you have a free afternoon or a day off.
- Cook the cabbage in water, or add turmeric, cumin, coriander, or dill seeds while stewing to reduce gas. These additions help prevent bloating for people who are sensitive to cabbage.
