Langos with sautéed cabbage
Langos with Sautéed Cabbage: A Delicious and Nostalgic Combination
Preparation time: 15 minutes
Baking time: 30-35 minutes
Total time: 45-50 minutes
Number of servings: 4 servings
In search of a dish that combines tradition with beloved flavors, I discovered a unique recipe for langos with sautéed cabbage. This recipe is perfect for those who love fluffy dough and savory fillings, and the combination of sauerkraut with smoked bacon brings a special flavor, while also evoking childhood memories.
A brief story about langos
Langos are a popular dish, originating from long-forgotten culinary traditions, which remind us of moments spent with family and friends. These fried pastries, slightly crispy on the outside and fluffy on the inside, are often served with various fillings, but this recipe with sautéed cabbage is truly special. Sauerkraut not only adds an intense flavor but also an important contribution of nutrients, being rich in vitamins and minerals.
Ingredients
*For langos:*
- 200 g of flour
- 130 ml of warm water
- 10 g of fresh yeast
- 1 teaspoon of salt
- 1 teaspoon of sugar
- Oil for greasing and frying
*For the filling:*
- 150-200 g of sauerkraut
- 1 small onion
- 2 slices of smoked bacon
- Salt and pepper to taste
- 2-3 tablespoons of olive oil
Step by Step: Preparing Langos with Sautéed Cabbage
1. Activating the yeast
Start by dissolving the fresh yeast in warm water. Make sure the water is not too hot, as this can kill the yeast. Then add the sugar and mix well. Let the mixture sit for about 10 minutes, until it starts to foam.
2. Preparing the dough
In a large bowl, combine the flour with the salt. After the yeast has activated, pour the mixture into the flour and start mixing. You can use a spiral mixer to knead the dough, but if you prefer, you can do this by hand. Knead the dough for about 10-15 minutes, until it becomes elastic and smooth.
3. Letting the dough rise
Place the dough in a bowl greased with oil, cover it with a clean towel, and let it sit in a warm place for about 30 minutes, or until it doubles in volume.
4. Preparing the filling
Meanwhile, prepare the filling. Chop the sauerkraut finely and squeeze it well to remove excess liquid. In a pan, add the olive oil and the slices of bacon. Sauté the bacon along with the diced onion until the onion becomes translucent. Remove the bacon from the pan, leaving only the flavored oil, then add the cabbage. Add a glass of water and let it simmer over medium heat, stirring occasionally, until the cabbage is soft and the water has evaporated, about 25-30 minutes. Season with salt and pepper to taste.
5. Forming the langos
After the dough has risen, grease the work surface with a little oil. Divide the dough into 4 equal pieces. Using a rolling pin, roll each piece of dough into a round shape. Add a generous portion of the sautéed cabbage filling in the center of each dough piece, then carefully fold it over, sealing the edges with a little water to prevent the filling from leaking.
6. Frying the langos
Heat oil in a pan, ensuring it is deep enough to cover the langos (about 2 fingers deep). When the oil is hot, carefully add the langos, frying them on each side until golden and crispy, about 3-4 minutes. Remove them onto a kitchen towel to absorb the excess oil.
7. Serving
Langos with sautéed cabbage are served warm, delicious alongside fresh sour cream or a crunchy salad. You can also add a little fresh dill for extra flavor. These langos are perfect for a family dinner or a hearty snack.
Practical tips:
- Sauerkraut: You can use store-bought sauerkraut or prepare it at home a few days in advance. Sour cabbage adds a distinct flavor, but it can be replaced with fresh cabbage, though you will need to sauté it longer.
- Bacon: If you want a vegetarian option, you can omit the bacon and add more spices, such as paprika or cumin, to enhance the flavor.
- Oil for frying: Make sure the oil is hot enough before adding the langos to achieve a crispy crust. You can check the temperature by dropping a small piece of dough into the oil; if it starts to sizzle and rise to the surface, it is ready.
- Variations: You can experiment with various fillings, such as salty cheese, mushrooms, or minced meat, to create langos that satisfy all tastes.
Frequently asked questions:
- Can I use dry yeast? Yes, you can use dry yeast, but you will need to adjust the quantity (about 3-4 grams of dry yeast would be sufficient).
- How can I store leftover langos? If you have leftover langos, you can store them in the fridge in an airtight container for 2-3 days. You can reheat them in the oven or in a pan to make them crispy again.
- What drinks pair well with langos with sautéed cabbage? A homemade refreshing drink, such as lemonade or fruit tea, pairs perfectly with these pastries, providing a pleasant contrast to the rich flavor of the filling.
These langos with sautéed cabbage are an excellent choice for a tasty meal that will impress both family and friends. Enjoy every bite and cherish every moment spent in the kitchen!
Ingredients: For langos: approximately 200 g flour, 130 ml water, 10 g fresh yeast, 1 teaspoon salt, 1 teaspoon sugar, oil for greasing and frying. For the filling: 150-200 g pickled cabbage, 1 small onion, 2 slices of smoked bacon, salt, pepper, 2-3 tablespoons olive oil.
