The filling is an essential element in our recipe, and its preparation is a crucial step. Start by finely chopping the cabbage, making sure to get the pieces as small as possible. Sprinkle salt over the cabbage and gently knead it with your hands to help it release its juice. Let the cabbage sit for 20-30 minutes, during which it will soften and become easier to cook. In the meantime, in a pan with hot oil, add the finely chopped onion, if you choose to use it. Sauté the onion until it becomes translucent, then add the squeezed cabbage, stirring constantly. Cooking the cabbage until it becomes translucent is key to achieving a delicious filling. Finally, season with salt, pepper, and thyme to taste, and let the filling cool.
Regarding the dough, if you have a bread machine, add the ingredients in the following order: start with the oil, add the warm milk in which you have dissolved the sugar and salt, followed by the sifted flour, eggs, and finally the dry yeast. If you opt for fresh yeast, rub it with sugar and dissolve it in a little warm milk, then combine it with the other ingredients. Set the dough program and let the machine do the rest. If you do not have a machine, rub the yeast with the sugar, dissolve it with half of the warm milk, and add a few tablespoons of flour. Let the mixture rise covered, then add the remaining ingredients and knead until you get an elastic, non-sticky dough. Place it in a bowl greased with a little oil, cover it, and let it rise in a warm place.
After the dough has risen and doubled in volume, remove it onto an oiled work surface and divide it into smaller portions for easier handling. Take one portion of dough and roll it out into a rectangular sheet, keeping the rest of the dough covered. Cut the sheet of dough into squares, add a generous portion of cabbage filling in the middle, and cover it with dough, rounding each piece between your palms. Place them in a greased baking tray or lined with parchment paper and brush them with beaten egg yolk. Preheat the oven and bake for 20-30 minutes until they are golden and appetizing. These delicious treats can be served warm, but they are just as tasty cold, perfect for any time of the day.
Regarding the dough, if you have a bread machine, add the ingredients in the following order: start with the oil, add the warm milk in which you have dissolved the sugar and salt, followed by the sifted flour, eggs, and finally the dry yeast. If you opt for fresh yeast, rub it with sugar and dissolve it in a little warm milk, then combine it with the other ingredients. Set the dough program and let the machine do the rest. If you do not have a machine, rub the yeast with the sugar, dissolve it with half of the warm milk, and add a few tablespoons of flour. Let the mixture rise covered, then add the remaining ingredients and knead until you get an elastic, non-sticky dough. Place it in a bowl greased with a little oil, cover it, and let it rise in a warm place.
After the dough has risen and doubled in volume, remove it onto an oiled work surface and divide it into smaller portions for easier handling. Take one portion of dough and roll it out into a rectangular sheet, keeping the rest of the dough covered. Cut the sheet of dough into squares, add a generous portion of cabbage filling in the middle, and cover it with dough, rounding each piece between your palms. Place them in a greased baking tray or lined with parchment paper and brush them with beaten egg yolk. Preheat the oven and bake for 20-30 minutes until they are golden and appetizing. These delicious treats can be served warm, but they are just as tasty cold, perfect for any time of the day.
Ingredients
Filling - 1 medium cabbage - 1 onion, optional - oil - salt - pepper, freshly ground - fresh or dried thyme. Dough - 2 tablespoons oil - 150 ml milk - 1 tablespoon sugar - 1 pinch of salt - 500 g flour - 2 eggs - 1 ¼ teaspoons dry yeast or 25 g fresh yeast - 2 egg yolks for brushing.