Cabbage roll

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to bake cabbage roll? To begin, prepare the necessary ingredients according to the list. Use premium quality wheat flour. You can replace fresh yeast with dry yeast at a ratio of 3:1, that is, you will need 8-9 g of dry yeast. If you use dry yeast, you need one that needs to be diluted in warm liquid, so read the instructions carefully.

2. STEP 2

   

   In 50 ml of warm water (37-40°C), stir sugar, yeast and 2 tbsp. l. flour. Leave in a warm place for 20 minutes until a fluffy cap appears. It is important that the water is not hot not only on the surface, but also in the depths, otherwise the yeast in the hot liquid will die and the dough will not rise.

3. STEP 3

   

   Pour the remaining warm water into the yeast, sift the remaining flour and salt in parts. Knead into a smooth, homogeneous dough.

4. STEP 4

   

   You may need more or less flour, so do not rush to add all the flour at once - the dough may turn out tough and tasteless. Watch the consistency. As soon as the dough stops sticking to your hands, you no longer need additional flour. Roll the dough into a ball and place in a bowl

5. STEP 5

   

   Cover the dough with a towel and leave it warm for 30-40 minutes to rise.

6. STEP 6

   

   In the meantime, prepare the filling. If you wish, you can add mushrooms, onions, grated carrots or bell peppers to the filling, as you like. You can also replace the sauerkraut with fresh cabbage or take half of the sauerkraut and fresh cabbage.

7. STEP 7

   

   Heat vegetable oil in a frying pan over medium heat. Lay out the cabbage, add sugar and paprika.

8. STEP 8

   

   Simmer, stirring, until the moisture evaporates, about 10-15 minutes. The exact time depends on your pan and heat level. To make the cabbage even softer, you can pour 200 ml of boiling water into the frying pan and simmer, covered, until the liquid evaporates.

9. STEP 9

   

   Roll out the risen dough onto a floured table into a rectangular layer. Lightly sprinkle the dough with starch on top.

10. STEP 10

    

    Spread the filling over the dough in an even layer, spacing 2 cm from the edges.

11. STEP 11

    

    Roll the dough into a tight log, tucking in the side edges.

12. STEP 12

    

    To grease the roll you will need one yolk. For sprinkling, take 1 tbsp. l. sesame

13. STEP 13

    

    Transfer the roll to a parchment-lined baking sheet. Brush with yolk and sprinkle with sesame seeds. Bake the roll in an oven preheated to 180°C for about 40 minutes until golden brown.

14. STEP 14

    

    Cut the finished roll with sauerkraut into pieces and serve. Bon appetit!

Comments on the recipe

eeloo4kaa

03.12.2023

5

My favorite cabbage pies are fried in a frying pan. I'll share a good recipe.

Maria

03.12.2023

4.6

Good day! We also love sauerkraut very much, and the recipe for rolls with cabbage caught our attention with such a simple dough recipe. I don’t fry the sauerkraut too much for the filling, I like the cabbage to remain elastic. The dough is easy to prepare, I added 1 more tablespoon of sugar (I like when the non-sweet filling sets off the light sweetness of the dough). After kneading, the dough must “rest” for 20-30 minutes, then it will roll out perfectly into a thin layer. The rolls will be very tasty, the dough will have an appetizing crispy crust. Very tasty hot!

Yulia Morozova

03.12.2023

5

Wow! Thanks for this recipe! I will treat my own! And you can try and do it my way