Cabbage buns

The school year has just started and when I go back my memory lane, I remember my school and the buns they were selling in the canteen. We used to run to buy them almost every break. They were usually braided buns with some powdered sugar on the top and usually still very warm and fresh.

These buns with cabbage are not from my school memories, they are just from Lithuania. I tried them once somewhere and fell in love with them. Well they were with bacon and sourcrout, but still the same cabbage and a lovely bun.

Cabbage buns

(makes 10)

What we need:

• 15 g active yeast;
• 3 glasses of flour;
• 1 glass of warm milk;
• 3 tbsp oil;
• 1 tsp salt;
• a good pinch of sugar;
• 1 egg for brushing and soem seeds ( I used caraway, sunflower and mustard seeds).

For the filling:

• 500 g fresh cabbage;
• 1 onion;
• 1 tsp carraway seeds;
• 1 tsp chopped dill;
• 1 bay leaf;
• oil;
• salt and pepper.

What we have to do:

1. Prepare the dough by mixing 2 glasses of flour, salt and sugar, yeast and warm milk. Cover with a clingfilm and let it activate for 30 min. Then add the oil and the rest of the flour. Knead it for 10 minutes and then put in a big bowl and cover with a clingfilm again for 1 hour.
2. Prepare the filling. Peel the onion and chop into small pieces. Cut the cabbage into pieces. Preheat a pan with some oil and add the onion, let it fry a bit and then add the cabbage together with carraway seeds, bay leaf, salt and pepper. Continue frying for 15 more minutes. Don’t forget to stir it time from time.
3. At the end add the dill and remove the bay leaf.
4. Divide the dough into 10 pieces and shape the buns. Add the filling and brush them with beaten egg. Sprinkle with some seeds. Arrange them on baking paper.
5. Preheat the oven until 180C and bake the bun for 30 minutes.

Then let them cool a bit and enjoy!!!

• Lithuanian style fried pastiers with two fillings