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

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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 are wonderfully portable, perfect 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.
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Cooktop Cove
Stuffed cabbage bread
6
20 minutes
35 minutes
55 minutes
1 tablespoon olive oil
1 1/2 pounds ground beef
¼ 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
Preheat 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 all over. Drain excess liquid, then add the water, shredded cabbage, onion, shallots, Italian seasoning, paprika, salt and pepper. Sautee, stirring regularly, until the onions are translucent and the cabbage has softened, about 5-10 minutes.
Divide the pizza dough into six equal pieces, roll each piece into a ball, and then flatten into a disk.
Line a baking sheet with parchment paper.
Place a large dollop of the cabbage mixture into the center of each dough disk, then fold all of the sides in and pinch them closed, forming a ball. Place each ball on the lined baking sheet with the pinched side down.
Brush each dough ball with melted butter, and sprinkle with kosher salt. Bake for 15-20 minutes, or until golden brown. Allow to cool at least 5 minutes before serving.
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