Cabbage-filled Doughnuts – a Surprising Delicacy During Lent
Who would have thought that a meatless doughnut recipe could be so flavorful? These cabbage-filled doughnuts are an excellent choice for those observing Lent or anyone who wants to enjoy a delicious dish, not only in terms of taste but also nutritionally. These doughnuts are crispy on the outside and filled with a soft, aromatic cabbage filling, and the combination of ingredients makes them truly special. Let’s discover together how to prepare them!
Preparation time: 30 minutes
Rising time: 1 hour
Frying time: 15 minutes
Total time: 1 hour and 45 minutes
Number of servings: 8-10 doughnuts
Necessary ingredients:
For the dough:
- 1 kg of white flour
- 30 g of fresh yeast
- 450 ml of lukewarm water (or plant-based milk for a creamier version)
- 4-5 teaspoons of sugar
- 2 teaspoons of salt
- Zest of 1 lemon
- 3 packets of vanilla sugar or a few drops of vanilla essence
- 120 ml of oil (or melted butter/margarine)
For the filling:
- 1 medium cabbage, finely chopped
- 1/2 jar of tomato paste
- Salt and pepper to taste
- Oil for sautéing
How to prepare cabbage-filled doughnuts:
Step 1: Prepare the dough
Start by activating the yeast. In a small bowl, add the fresh yeast along with 1-2 tablespoons of lukewarm water and a teaspoon of sugar. Let the mixture sit for 10-15 minutes until it becomes frothy.
Meanwhile, in a large bowl, combine the flour, salt, lemon zest, and vanilla sugar. Make a well in the center of the flour and add the activated yeast mixture, oil, and the rest of the lukewarm water. If you prefer, you can use plant-based milk to add a creamy note to the dough.
Knead the dough for 10-15 minutes until it becomes elastic and smooth. If you have a bread machine, you can use this method to simplify the process. Cover the bowl with a damp towel and let it rise in a warm place for about an hour or until it doubles in size.
Step 2: Prepare the cabbage filling
While the dough is rising, you can prepare the filling. In a large skillet, add a little oil and let it heat up. Add the finely chopped cabbage, sprinkle a little salt and pepper, and sauté it over medium heat, stirring occasionally, until it softens and becomes transparent.
After about 10-15 minutes, add the tomato paste and mix well. Let the filling simmer for a few more minutes until the flavors meld together. Turn off the heat and let the filling cool slightly.
Step 3: Form the doughnuts
Once the dough has risen, transfer it to a floured surface. Divide the dough into pieces the size of a golf ball. Roll each piece of dough into a thin circle, then add 2-3 tablespoons of cabbage filling in the center. Fold the dough in half, ensuring that the edges are well sealed so that the filling doesn’t leak during frying.
Step 4: Fry the doughnuts
In a deep skillet, heat the oil over medium-high heat. Check if the oil is hot enough by adding a small piece of dough; it should start to sizzle immediately. Fry the doughnuts on each side for 3-4 minutes until golden and crispy. Use a spatula to carefully turn them.
Once they are ready, remove the doughnuts onto a paper towel to absorb excess oil.
Step 5: Serving
These cabbage-filled doughnuts are delicious both warm and at room temperature. You can serve them plain or with a plant-based yogurt sauce or soy sour cream. You can also pair them with a fresh salad for a balanced lunch or dinner.
Practical tips:
- You can add spices like cumin or dill to the cabbage filling for an even more intense flavor.
- If you don’t have tomato paste, you can use chopped fresh tomatoes or tomato juice, but make sure not to add too much liquid.
- If you want a less greasy option, you can bake the doughnuts instead of frying them at 180°C for 20-25 minutes.
Nutritional information (per serving, estimated):
- Calories: approximately 250 kcal
- Protein: 6 g
- Fat: 10 g
- Carbohydrates: 34 g
- Fiber: 2 g
Frequently asked questions:
1. Can I use a different filling?
Yes, these doughnuts can be filled with any sautéed vegetables, vegan cheese, or even mushrooms, depending on your preferences.
2. Can I prepare them in advance?
Yes, you can prepare the dough and filling a day ahead, keeping them in the fridge. Make sure the dough is covered to prevent it from drying out.
3. How can I store leftover doughnuts?
Doughnuts store well covered with plastic wrap in the fridge for 4-5 days. You can reheat them in the oven or skillet to regain their crispiness.
These cabbage-filled doughnuts are an excellent choice for a quick meal or a delicious snack. Whether you serve them at a gathering with friends or as part of a Lenten meal, they are sure to impress everyone! So, don’t hesitate, grab the ingredients, and let yourself be carried away by the delicious aromas of the kitchen. Enjoy!
Who would have thought that a meatless doughnut recipe could be so flavorful? These cabbage-filled doughnuts are an excellent choice for those observing Lent or anyone who wants to enjoy a delicious dish, not only in terms of taste but also nutritionally. These doughnuts are crispy on the outside and filled with a soft, aromatic cabbage filling, and the combination of ingredients makes them truly special. Let’s discover together how to prepare them!
Preparation time: 30 minutes
Rising time: 1 hour
Frying time: 15 minutes
Total time: 1 hour and 45 minutes
Number of servings: 8-10 doughnuts
Necessary ingredients:
For the dough:
- 1 kg of white flour
- 30 g of fresh yeast
- 450 ml of lukewarm water (or plant-based milk for a creamier version)
- 4-5 teaspoons of sugar
- 2 teaspoons of salt
- Zest of 1 lemon
- 3 packets of vanilla sugar or a few drops of vanilla essence
- 120 ml of oil (or melted butter/margarine)
For the filling:
- 1 medium cabbage, finely chopped
- 1/2 jar of tomato paste
- Salt and pepper to taste
- Oil for sautéing
How to prepare cabbage-filled doughnuts:
Step 1: Prepare the dough
Start by activating the yeast. In a small bowl, add the fresh yeast along with 1-2 tablespoons of lukewarm water and a teaspoon of sugar. Let the mixture sit for 10-15 minutes until it becomes frothy.
Meanwhile, in a large bowl, combine the flour, salt, lemon zest, and vanilla sugar. Make a well in the center of the flour and add the activated yeast mixture, oil, and the rest of the lukewarm water. If you prefer, you can use plant-based milk to add a creamy note to the dough.
Knead the dough for 10-15 minutes until it becomes elastic and smooth. If you have a bread machine, you can use this method to simplify the process. Cover the bowl with a damp towel and let it rise in a warm place for about an hour or until it doubles in size.
Step 2: Prepare the cabbage filling
While the dough is rising, you can prepare the filling. In a large skillet, add a little oil and let it heat up. Add the finely chopped cabbage, sprinkle a little salt and pepper, and sauté it over medium heat, stirring occasionally, until it softens and becomes transparent.
After about 10-15 minutes, add the tomato paste and mix well. Let the filling simmer for a few more minutes until the flavors meld together. Turn off the heat and let the filling cool slightly.
Step 3: Form the doughnuts
Once the dough has risen, transfer it to a floured surface. Divide the dough into pieces the size of a golf ball. Roll each piece of dough into a thin circle, then add 2-3 tablespoons of cabbage filling in the center. Fold the dough in half, ensuring that the edges are well sealed so that the filling doesn’t leak during frying.
Step 4: Fry the doughnuts
In a deep skillet, heat the oil over medium-high heat. Check if the oil is hot enough by adding a small piece of dough; it should start to sizzle immediately. Fry the doughnuts on each side for 3-4 minutes until golden and crispy. Use a spatula to carefully turn them.
Once they are ready, remove the doughnuts onto a paper towel to absorb excess oil.
Step 5: Serving
These cabbage-filled doughnuts are delicious both warm and at room temperature. You can serve them plain or with a plant-based yogurt sauce or soy sour cream. You can also pair them with a fresh salad for a balanced lunch or dinner.
Practical tips:
- You can add spices like cumin or dill to the cabbage filling for an even more intense flavor.
- If you don’t have tomato paste, you can use chopped fresh tomatoes or tomato juice, but make sure not to add too much liquid.
- If you want a less greasy option, you can bake the doughnuts instead of frying them at 180°C for 20-25 minutes.
Nutritional information (per serving, estimated):
- Calories: approximately 250 kcal
- Protein: 6 g
- Fat: 10 g
- Carbohydrates: 34 g
- Fiber: 2 g
Frequently asked questions:
1. Can I use a different filling?
Yes, these doughnuts can be filled with any sautéed vegetables, vegan cheese, or even mushrooms, depending on your preferences.
2. Can I prepare them in advance?
Yes, you can prepare the dough and filling a day ahead, keeping them in the fridge. Make sure the dough is covered to prevent it from drying out.
3. How can I store leftover doughnuts?
Doughnuts store well covered with plastic wrap in the fridge for 4-5 days. You can reheat them in the oven or skillet to regain their crispiness.
These cabbage-filled doughnuts are an excellent choice for a quick meal or a delicious snack. Whether you serve them at a gathering with friends or as part of a Lenten meal, they are sure to impress everyone! So, don’t hesitate, grab the ingredients, and let yourself be carried away by the delicious aromas of the kitchen. Enjoy!
Ingredients
white flour 1kg 30g fresh yeast 450 ml water (milk) 4-5 teaspoons of sugar 2 teaspoons of salt lemon zest 3 vanillas or essence 120 ml oil or melted butter, margarine cabbage 1/2 jar of tomato paste a little pepper