Slovakian Cabbage Bread
Discover the rustic charm of Slovakian Cabbage Bread, a hearty and aromatic loaf that brings the flavors of Eastern Europe to your table. This recipe combines a soft, yeasty dough with a savory filling of caramelized green cabbage, enhanced with the warm, nutty notes of caraway seeds. The golden crust, achieved with a simple egg wash, encases the tender bread, offering the perfect balance of texture and flavor. Serve this traditional bread as a cozy side dish or enjoy it on its own for a satisfying snack. Ideal for bread-baking enthusiasts, this recipe delivers a delightful twist on homemade bread by incorporating unique, wholesome ingredients that embody the essence of Slovakian comfort food. Perfect for pairing with soups, stews, or a simple pat of butter, Slovakian Cabbage Bread is sure to become a household favorite.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 300 milliliters warm water
- 7 grams active dry yeast
- 1 teaspoon white sugar
- 2 teaspoons salt
- 30 grams unsalted butter
- 300 grams green cabbage
- 1 tablespoon olive oil
- 1 teaspoon caraway seeds
- 1 whole egg
- 1 tablespoon milk
Instructions
In a small bowl, combine warm water, sugar, and active dry yeast. Let the mixture sit for 5-10 minutes until frothy to activate the yeast.
In a large mixing bowl, combine the flour and salt. Add the activated yeast mixture and melted butter. Mix until a rough dough forms.
Knead the dough on a floured surface for about 8-10 minutes, or until it becomes smooth and elastic. Place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm place for 1 hour or until it doubles in size.
While the dough is rising, prepare the cabbage filling. Shred the green cabbage into thin strips.
Heat olive oil in a skillet over medium heat. Add the shredded cabbage and cook for 10-12 minutes until softened and slightly caramelized. Stir in the caraway seeds and set the mixture aside to cool completely.
Once the dough has risen, turn it out onto a floured surface and gently flatten it into a large rectangle using your hands or a rolling pin.
Spread the cooled cabbage mixture evenly over the dough. Roll the dough up tightly, starting from one of the long edges, to form a cylinder.
Transfer the rolled dough to a greased or parchment-lined baking pan. Tuck the ends under and shape it as desired (round loaf or elongated). Cover the dough and let it rise for another 30 minutes.
Preheat your oven to 190°C (375°F).
In a small bowl, whisk together the egg and milk to create an egg wash. Brush the top of the risen dough with the egg wash to give it a golden crust.
Bake the loaf for 35-40 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 505 mg | 22% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.0 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 157 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
