Sweet cabbage buns
The western region of Záhorie was famed for the quality of its cabbage. It even supplied it to the royal court in Vienna!​
These moist, delicious buns are truly a meal of the olden days that will awaken memories.
List of ingredients
Method
-
250 ml (1 cup) tepid milk
-
25 g active dry yeast
-
3 tbsp granulated sugar
-
500 g semi-coarse flour (polohrubá múka)*
-
6 g (1 tsp plus a bit) baking powder
-
1 whole egg + 1 egg yolk
-
100 ml (½ cup) vegetable oil
​
* You can substitute with plain flour, but the texture will be different. ​
-
Prepare the dough. In a large bowl, dissolve 1 tbsp of sugar in the tepid milk and add yeast. Let sit for 5 to 10 minutes, until frothy.
-
Add the remaining 2 tbsp of sugar, flour, baking powder, whole egg, egg yolk, and oil. Combine and knead until you get a silky, smooth dough.
-
Cover with plastic wrap or a clean tea towel and let rise until doubled in size, about 1 hour.
-
Prepare the filling. Heat oil in a large pot over medium heat. Add the chopped cabbage and a pinch of salt. Cook until the cabbage releases its juice, then add a little water.
-
Reduce heat, cover, and stew until soft, stirring occasionally and adding more water if necessary.
-
When the cabbage is soft, add sugar and cinnamon. Stir to combine and cook for another 2-3 minutes. The filling should be moist but not too wet.
-
Remove from heat and let cool completely.
-
Assemble the buns. On a lightly oiled surface, roll out the dough to 5 mm thickness.
-
Cut the dough into 3x3 inch (7.5x7.5 cm) squares.
-
Place 1 tbsp of filling in the center of each square, squeezing out excess liquid if necessary.
-
Pinch the edges together to seal, forming a bun shape.
-
Place the buns on a greased baking sheet, cover with a clean tea towel, and let rise for 1.5 hours.
-
Preheat the oven to 360°F (180°C ).
-
Bake the buns for about 15 minutes, or until they're light golden brown.
For the dough:
For the filling:
-
900 g (2 pounds) cabbage, outer leaves removed and coarsely chopped
-
200 g (1 cup) granulated sugar
-
2 tbsp vegetable oil
-
1 tsp ground cinnamon
-
Pinch of salt
-
Water as needed
​
​