Cabbage buns - I bake them every weekend

Country kitchen

These Italian cabbage rolls are simply delicious, made with just a few ingredients that are always available and usually on hand.
This step-by-step recipe with photos will help you bake cabbage buns from yeast dough without much hassle.

By the way, this recipe is suitable for vegetarian and Lenten menus, as it does not contain any animal products.

It will take 100 minutes to prepare, the ingredients listed will make 6 servings.

Ingredients:

white cabbage – 150 g;
garlic – 2 cloves;
olive oil – 20 ml;
wheat flour – 200 g;
water – 140 ml;
dry instant yeast – 4 g;
semolina;
salt, sugar.

How to make cabbage rolls

Heat the water to 35 degrees Celsius, pour instant dry yeast into the warm water, add a pinch of granulated sugar and a teaspoon of flour, and mix.

Sift wheat flour into a bowl, add half a teaspoon of fine salt.

Make a well in the flour mound and pour in the dissolved yeast.

Mix the flour and water with your hands, then turn the dough out onto a work surface and knead it. When it stops sticking to your hands, you can make the filling.

Finely shred the cabbage. Peel and crush the garlic cloves. Pour olive oil into a frying pan, add the minced garlic, then the cabbage, and salt to taste. Simmer over medium heat for 7 minutes.

Let the filling cool and mix it with the dough. It can be slightly warm, but never hot!

Place the dough in a bowl, cover with a damp towel, and leave in a warm place for 1 hour, during which time it will rise.

Grease your hands with olive oil, form small round buns, and roll them in semolina or corn grits.

Place the buns on a baking sheet greased with olive oil and leave to rise for 15-20 minutes, while preheating the oven to 180 degrees Celsius.

Place the baking sheet in a preheated oven for 20 minutes. After 10 minutes, you can turn the buns over to ensure even baking.

Serve warm, bon appétit.