Pariziene, Romanian cabbage pastries

Name: Pariziene, Romanian cabbage pastries
Ingredients: 25 g fresh yeast; 250 ml milk; 1 teaspoon sugar; 500 g flour; 1 teaspoon salt; 2 tablespoons olive oil; 1 kg cabbage; 1/2 teaspoon salt; 2 tablespoons oil; 100 ml water; 1 teaspoon salt; 1 1/2 teaspoons ground pepper; 1 egg yolk; 1 teaspoon caraway (optional)

Appetizers - Pariziene, Romanian cabbage pastries by Ada G. - Recipia

Fresh cabbage shrinks a lot as it cooks and softens, so the filling stays concentrated in each pastry. Pariziene are baked cabbage pastries made with a yeasted milk dough, golden on top and soft in the middle, and the simple filling keeps the pepper noticeable right to the last bite. I eat them warm and keep the filling simple, with plenty of pepper. Prep: 35 minutes. Cook: 42 minutes. Rest: 70 minutes. Total time: 147 minutes. Servings: 10. Approximately 280 kcal and 8 g protein per serving.

Ingredients

25 g fresh yeast
250 ml milk
1 teaspoon sugar
500 g flour
1 teaspoon salt
2 tablespoons olive oil
1 kg cabbage
1/2 teaspoon salt
2 tablespoons oil
100 ml water
1 teaspoon salt
1 1/2 teaspoons ground pepper
1 egg yolk
1 teaspoon caraway (optional)

Preparation

1. Dissolve the yeast and sugar in the lukewarm milk and leave the mixture for 10 minutes, until foamy. 2. Put the flour, salt and oil in a bowl. Add the milk and yeast mixture and knead until the dough no longer sticks to your hand or the bowl. 3. Cover the bowl with a towel and leave the dough to rise for an hour, until it doubles in size. 4. Finely shred the cabbage, as you would for a salad. Rub it with 1/2 teaspoon salt and leave it for 10 minutes to soften. 5. Heat the oil and water in a pan, add the cabbage and cook for 20 minutes, stirring, until it softens and the liquid evaporates. Add 1 teaspoon salt and the pepper, then leave the filling to cool. 6. Divide the dough into 10 roughly equal balls. Roll out each ball, divide the filling among them and shape the Pariziene. 7. Heat the oven to 200°C. Brush the pastries with egg yolk and sprinkle with caraway, if using. Bake for 22 minutes, until golden brown.

Notes

Serve them with a tomato salad, which adds something fresh alongside the peppery filling. Once cool, keep them covered in the fridge for up to 3 days. Reheated in the oven, they keep their crust better than in the microwave. If you want to change the filling, you can add onion, carrot or dill; the dough contains gluten and milk, and the egg wash adds egg. Choose a firm cabbage with tightly packed leaves; a very mature one may need a few extra minutes to cook. If there is still water in the pan, leave it on the heat until it evaporates, or the dough may get soggy underneath. The rise is the step that’s easy to rush, but the dough needs to double in size. Sometimes the filling is still hot when you start shaping the pastries; let it cool first.