Stuffed cabbage bread that is way better than it sounds, no really

Audrey Michels

Contributing Writer

This dish is not what it seems. It may sound like the worst version of fruitcake imaginable, but in reality it’s more like a savory bun stuffed with meat and vegetables. Don’t let the words “cabbage bread” deter you! The buns prove wonderfully portable, just right for a picnic or grabbing on the way to work, or keeping your energy up on a hike. Think of it as a sandwich without the risk of the fillings dropping out as you eat.

The cabbage filling of this dish may have originated from Russian and German immigrants long ago, but if you’re not a cabbage fan, you could put almost anything inside these buns — a sloppy joe-type filling, for instance. You could even put something sweet inside for a portable dessert.

Cooktop Cove

Stuffed cabbage bread

35 minutes

25 minutes

1 hour

1 tablespoon olive oil

1 1/2 pounds ground beef

1/4 cup water

1/2 head green cabbage, shredded

1 white onion, chopped

2 shallots, minced

1 tablespoon Italian seasoning

1 teaspoon paprika

Salt and pepper, to taste

1 pound premade pizza dough

2 tablespoons butter, melted

2 teaspoons kosher salt

Heat the oven to 375 F.

In a large, heavy-bottomed pot over a medium heat, add the olive oil and beef, and break down the meat, cooking until it's evenly browned.

Drain the grease.

Add the water, shredded cabbage, onion, shallots, Italian seasoning, paprika, salt and pepper.

Sauté, stirring regularly, until the onions are translucent and the cabbage has softened, about 5 to 10 minutes

Divide the pizza dough into six equal pieces, roll each piece into a ball, and flatten into a disc using a rolling pin. If the dough is already flat, cut out six equal circles.

Line a baking sheet with parchment paper, and put the discs of dough onto the sheet.

Place a large dollop of the cabbage mixture into the center of each dough disc, fold all of the sides in, and pinch them closed, forming a ball.

Brush each dough ball with melted butter, and sprinkle with kosher salt.

Bake for 15 to 20 minutes, or until golden brown.

Allow to cool at least 5 minutes before serving.

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