Cabbage for fasting

Cabbage is a versatile ingredient, and the dish we will create will bring a special taste to the plate. We start by grating the cabbage on a large grater to transform it into a fine texture. After obtaining the grated cabbage, we lightly salt it, and then squeeze it to remove the excess water. This step is essential as it helps to enhance the flavors. Next, we prepare a pan with a splash of oil and add the cabbage, letting it sauté on low heat. It is important to stir it occasionally so that it softens evenly and develops a delicious flavor. After about 15-20 minutes, the cabbage will be soft and ready to be used in the filling.

In parallel, we take care of the dough. In a bowl, we put 350 grams of flour and make a well in the middle. We dissolve the freshly ground yeast in a cup of warm water, adding a quarter teaspoon of salt and mixing with a spoonful of flour from the bowl. We let this mixture rise for 10-15 minutes until it becomes frothy. After the yeast has activated, we gradually add warm water, stirring continuously until all the flour is incorporated and we obtain an elastic dough, neither too soft nor too hard. We knead the dough for about 10 minutes until it becomes smooth and elastic. Finally, we add a tablespoon of oil and continue kneading until a fluffy, bubbly texture appears.

After the dough has fermented for about 30 minutes, we roll it out on a floured surface, using our hands to flatten it. We cut it into equal-sized squares, and in the middle of each square, we place a tablespoon of sautéed cabbage. For some squares, we can also add a bit of plum jam to create an interesting contrast of flavors. We fold the edges of the dough over the filling and press them well with a fork to ensure they seal properly.

We place the pastries in a greased tray and lightly brush them with oil on top. We preheat the oven and bake them at a medium temperature, allowing them to brown nicely. In the first 10 minutes, we can increase the temperature to help the dough rise quickly, then reduce it to low to ensure they bake evenly. After taking them out of the oven, we cover them with a clean towel and place a bag on top to retain heat and make them even fluffier. We let the pastries cool slightly before enjoying them, so we can savor their delicious aroma and perfect texture. This is a recipe that will bring joy both in preparation and serving, perfect for any occasion.

 Ingredients: sweet cabbage, salt, pepper, oil for sautéing cabbage, 300g flour, 15g yeast, water, salt, oil for greasing

 Tags:  cabbage flour oil lactose-free recipes vegetarian recipes