Cheese and cabbage pancakes
Cheese and Cabbage Palanete – a recipe that exudes the nostalgia of home cooking
If you are looking for a delicious, easy-to-make, and versatile snack, cheese and cabbage palanete are the perfect choice. These delights are a combination of leavened dough filled with sautéed cabbage and sheep cheese, which transforms into a golden goodness in the oven. Whether you enjoy them warm, freshly baked, or take them with you to work, these palanete are a true culinary pleasure.
Total preparation time: 2 hours
Rising time: 1 hour
Baking time: 30 minutes
Number of servings: 8-10 palanete, depending on desired size
Necessary ingredients:
For the dough:
- Flour (amount of your choice, depending on the number of palanete desired)
- Yeast (one packet, approximately 7g)
- Warm water (enough to obtain an elastic dough)
- Salt (1-2 tablespoons)
For the filling:
- Cabbage (approximately 1/2 kg, fresh)
- Oil (for sautéing)
- Sheep cheese (300g)
- Salt and pepper (to taste)
- Eggs (2-3 pieces, depending on preferences)
For finishing:
- 2 eggs (for brushing)
- Cabbage leaves (for lining the tray)
Step by step to perfection:
1. Preparing the starter: In a small bowl, combine the yeast with a teaspoon of sugar and a few tablespoons of warm water. Let the mixture sit for 10-15 minutes until it forms a foam, which indicates that the yeast is active.
2. Preparing the dough: In a large bowl, sift the flour. Make a well in the center and add the yeast starter, then sprinkle the salt around the edges. Start kneading the dough from the center, gradually adding warm water. Continue kneading with your hands until the dough becomes elastic, no longer sticking to the edges and your fingers. This step is crucial for achieving the perfect texture.
3. Rising the dough: Cover the bowl with a clean towel and let the dough rise in a warm place for about an hour, or until it doubles in volume.
4. Preparing the filling: Meanwhile, shred the cabbage and sprinkle a little salt over it. Let it sit for 10-15 minutes to soften. After that, squeeze the cabbage well to remove excess water and sauté it in a pot with a little oil. Season with salt and pepper to taste. Once the cabbage is soft and aromatic, remove it from the heat and let it cool.
5. Mixing the cheese: In a separate bowl, mix the sheep cheese with the eggs and add salt to taste. This filling is the key to your palanete's success and will give it a special flavor.
6. Forming the palanete: Once the dough has risen, take a portion of it and roll it out on an oiled work surface, making sure the size is larger than that of the tray. Place the cabbage and cheese filling in the center, then fold the edges of the dough over the top, forming an envelope. This step will keep the filling juicy and give the palanete a beautiful shape.
7. Finishing: Brush the palanete with beaten egg to achieve a golden and crispy crust. Place them in a tray lined with cabbage leaves to prevent sticking. Bake them in a preheated oven at 180°C for 30 minutes or until they turn golden and appetizing.
8. Cooling: Once the palanete are ready, take them out of the oven and cover them with a clean towel to keep them warm and moist. This simple trick will ensure a soft and pleasant texture.
Serving and variations:
Palanete are excellent served warm, but they are also delicious cold. You can pair them with a fresh salad or a yogurt sauce for an added touch of freshness. Additionally, to diversify the filling, you can experiment by adding sautéed onions or even dried plums, offering a sweet-sour contrast.
Nutritional information:
Although the recipe may vary depending on the ingredients used, a medium palanete contains approximately 200-250 calories. Sheep cheese provides valuable proteins, while cabbage is rich in vitamins and minerals, contributing to a balanced diet.
Frequently asked questions:
- Can I use other types of cheese? Yes, you can use cottage cheese or feta cheese, depending on your preferences.
- What can I do with the leftover dough? You can use it to make rolls or pizza, adding various fillings.
- How to store the palanete? They can be stored in an airtight container in the refrigerator for 2-3 days and can be reheated in the oven.
Cheese and cabbage palanete are a perfect choice for any occasion, whether you are looking for a quick snack or a more elaborate dish for a family meal. They are more than just baked goods – they are a culinary experience that will remind you of the moments spent with loved ones. Enjoy your meal!
Ingredients: For the dough: flour, yeast, water, salt. For the filling: cabbage, salt, pepper, oil, sheep cheese, salt, eggs. For finishing: 2 eggs, cabbage leaves.
