I cook cabbage like this every weekend! Simple and delicious recipe with cabbage! # 296

Ingredients

• 3/4 pound Cabbage (shredded)
• 1 tsp Salt (for seasoning cabbage)
• 2 tbsp Vegetable Oil (for sautéing cabbage and onion)
• 2 large Eggs (hard‑boiled, peeled and sliced)
• 1 medium Onion (diced)
• 7 oz All-Purpose Flour (for the dough, sifted)
• 1 tsp Dry Yeast (active dry yeast)
• 3 tsp Granulated Sugar (2 tsp for dough, 1 tsp for seasoning)
• 1 tsp Salt (for the dough)
• 1 cup Warm Water (about 38 °C, helps activate yeast)
• 2 tbsp Olive Oil (for the dough)
• 1 tsp Olive Oil (for drizzling on top before baking)
• to taste Black Pepper (freshly ground)
• 2 tbsp Parsley (fresh, chopped)
• 1 tsp Oregano (dried)

Instructions

1. Shred and Sauté Cabbage

   Thinly shred the cabbage, sprinkle with a pinch of salt, and set aside for 5 minutes to draw out moisture. Heat the vegetable oil in a large skillet over medium heat, add the diced onion and sauté until translucent (≈3 minutes). Add the cabbage and a little extra salt, stir‑fry for about 7 minutes until softened but still slightly crisp.

   Time: PT15M

2. Boil Eggs

   Place the two eggs in a saucepan, cover with cold water, bring to a boil, then reduce to a gentle simmer for 9 minutes. Transfer to an ice‑water bath, peel, and slice thinly.

   Time: PT10M

3. Prepare Yeast Dough

   In a mixing bowl combine the flour, dry yeast, 2 tsp sugar, and 1 tsp salt. Add the warm water (38 °C) and 2 tbsp olive oil, mix until a shaggy dough forms, then knead on a lightly floured surface for 6‑8 minutes until smooth and elastic.

   Time: PT10M

4. First Rise

   Shape the dough into a ball, place it back in the bowl, cover with a clean towel, and let it rise in a warm spot for 30 minutes, or until doubled in size.

   Time: PT30M

5. Preheat Oven

   While the dough is rising, preheat the oven to 350 °F (180 °C).

   Time: PT10M

   Temperature: 350°F

6. Assemble the Bread

   Lightly oil the baking sheet or loaf pan with a little olive oil. Punch down the risen dough and divide it in half. Press the first half onto the pan, spreading evenly to cover the bottom. Layer the sautéed cabbage, sliced boiled eggs, a sprinkle of salt, pepper, 1 tsp sugar, chopped parsley, and a drizzle of olive oil. Top with the remaining dough, smoothing the surface. Sprinkle dried oregano over the top and drizzle the remaining 1 tsp olive oil.

   Time: PT10M

7. Bake

   Place the assembled loaf in the preheated oven and bake for 35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.

   Time: PT35M

   Temperature: 350°F

8. Cool and Serve

   Remove the bread from the oven, cover loosely with a clean kitchen towel, and let it cool for 15 minutes before slicing. Serve warm or at room temperature.

   Time: PT15M

Nutrition Facts

Calories

278

Protein

9 g

Carbohydrates

35 g

Fat

10 g

Fiber

3 g

Ingredient Substitutions

• Instead of Cabbage: Savoy cabbage, green cabbage
• Instead of Salt: Kosher salt
• Instead of Vegetable Oil: Canola oil, sunflower oil
• Instead of Eggs: Egg replacer (for vegan version)
• Instead of Onion: Leek, shallot
• Instead of All-Purpose Flour: Bread flour, whole‑wheat flour (will change texture)
• Instead of Dry Yeast: Instant yeast (same amount)
• Instead of Granulated Sugar: Honey (½ tsp for each tsp), maple syrup (½ tsp for each tsp)
• Instead of Salt: Kosher salt
• Instead of Olive Oil: Vegetable oil, canola oil
• Instead of Olive Oil: Melted butter
• Instead of Black Pepper: White pepper
• Instead of Parsley: Cilantro, chives
• Instead of Oregano: Italian seasoning

Equipment Needed

• Chef's Knife
• Cutting Board
• Large Skillet
• Medium Saucepan
• Mixing Bowl
• Measuring Cups and Spoons
• Baking Sheet or Loaf Pan (13x9 in)
• Oven
• Clean Kitchen Towel

Critical Steps — Do Not Skip

• Allow the dough to rise for the full 30 minutes in a warm place.
• Do not over‑cook the cabbage; retain a slight bite.
• Bake until the crust is golden and the loaf sounds hollow.

Chef Tips from the Video

• Use a kitchen scale for the flour (200 g) for consistent results.
• A light mist of water on the crust before baking creates a slightly crispier exterior.
• Slice the loaf with a serrated knife while still warm for clean cuts.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap or store in an airtight container for up to 4 days.

Freezer: Freeze sealed portions for up to 2 months; reheat in a 300°F oven for 10‑12 minutes.

Room temperature: Can sit at room temperature for up to 1 day if covered.

Make-Ahead Tips

• The dough can be prepared a day ahead; refrigerate after the first rise, then bring to room temperature before assembling.
• Baked loaves keep well refrigerated and reheat nicely in a toaster oven.

Frequently Asked Questions