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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

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 * You can substitute with plain flour, but the texture will be different. â€‹

  1. 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.

  2.  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.

  3. Cover with plastic wrap or a clean tea towel and let rise until doubled in size, about 1 hour.

  4. 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.

  5. Reduce heat, cover, and stew until soft, stirring occasionally and adding more water if necessary.

  6.  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.

  7.  Remove from heat and let cool completely.

  8. Assemble the buns. On a lightly oiled surface, roll out the dough to 5 mm thickness.

  9.  Cut the dough into 3x3 inch (7.5x7.5 cm) squares.

  10.  Place 1 tbsp of filling in the center of each square, squeezing out excess liquid if necessary.

  11. Pinch the edges together to seal, forming a bun shape.

  12.  Place the buns on a greased baking sheet, cover with a clean tea towel, and let rise for 1.5 hours.

  13. Preheat the oven to 360°F (180°C ).

  14. 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

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