Simple cabbage roll made from yeast-free dough

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make a simple cabbage roll from yeast-free dough? Prepare your ingredients.

2. STEP 2

   

   Pour 2/3 of the flour sifted with baking powder into a container of suitable size and add vegetable oil and water. Mix the mixture.

3. STEP 3

   

   Knead the dough, gradually adding the remaining 1/3 of the flour. At this stage, the amount of flour can be adjusted up or down - check the consistency of the dough. It should turn out not too dense and not too soft - suitable for rolling into a thin layer. Cover the finished dough with a napkin and leave for a while.

4. STEP 4

   

   Now let's start preparing the filling. Squeeze the sauerkraut from its juice and simmer in vegetable oil, stirring constantly, over moderate heat. Add spices as desired.

5. STEP 5

   

   Stew the cabbage until required readiness for about 40 minutes. Times are approximate. The main thing is that there is no excess liquid in it, otherwise the dough will “float” during baking. Focus on your technique and taste. Then cool the stewed cabbage.

6. STEP 6

   

   Divide the finished dough into pieces depending on the desired size of cabbage rolls.

7. STEP 7

   

   I like small rolls most of all, so I divide the dough into about ten parts. Roll out each piece on a flour-dusted surface into an oblong layer 3 - 5 mm thick, lay out the filling

8. STEP 8

   

   And roll it up into a tube across the layer, pinching the edges of the roll.

9. STEP 9

   

   Before baking, brush the rolls with beaten egg.

10. STEP 10

    

    Baking time is about 25-30 minutes in the oven, preheated to 180 degrees. And it gets eaten much faster.