52 Kapuśniaczki (Polish cabbage pastry)

My favourite Christmas savoury bake. My mum makes the best ones though!

Advertisements

One of my favourite savoury pastries, traditionally prepared for Christmas Eve. There are as many recipes as households. My Mum’s are very delicate in flavour, not too salty. They taste of Christmas 😉

img_3493

KAPUŚNIACZKI (POLISH CABBAGE PASTRY)

INGREDIENTS
for the dough (makes about 50 rolls)
50g fresh yeast
200ml sour cream
1/2 tsp sugar
1kg flour
200g margarine
2 egg yolks (save the whites)

for the filling
1 big cabbage
2 onions
100g dried wild mushrooms

HOW TO MAKE?
filling
1. You can make your filling a day before you’re planning to make kapuśniaczki. But if you have enough time in your hands, you might as well do it all in one day.
2. Soak the mushrooms in cold water. They should be soaking for at least 1 hour. If you can’t find dried mushrooms anywhere, you can replace them with fried button m,mushrooms.
3. First, shred the cabbage into thin strips (using a big, wide knife is the best option). Move shredded cabbage into a big pot, add cold water and 1 tablespoon of salt and cook until cabbage softens. When cabbage is soft, drain the water off and leave the cabbage on a strainer to cool. When chilled, squeeze the excess water, the cabbage shouldn’t be very wet.
4. Chop the onion and fry it until golden.
5. Cook previously soaked mushrooms, until they’re soft.
6. Mince everything in a meat mincer: cooked and drained cabbage, cooked mushrooms, fried onions.
7. Season everything with salt and pepper, be careful with salt because the cabbage has already been salted.

dough
1. In a bowl, mix together yeast, sour cream and sugar, until well combined. Set aside for about 10 minutes.
2. Add the flour onto the pastry board. Add the margarine and chop it into the flour with a big knife. Add 1/2 tsp salt.
3. Add the yeast mixture into the dough and knead a dough.
4. Roll the dough out (about 5mm) and cut into small rectangles.

IMG_3477

Place some filling into each of the rectangles, close to the one of the edges. Roll into small ‘rolls’.

IMG_3479IMG_3480

5. Glaze each of the pastries with beaten egg whites (you should save them, you only use yolks for the dough) and sprinkle with cumin seeds.

IMG_3490
6. Bake until golden brown in 180 degrees.

IMG_3493

IMG_3519

IMG_3518

Smacznego!
aho

  1. Great, savory recipe. Szczęśliwego Nowego Roku!
    Gina

    Reply

    1. Thanks! Happy New Year to you, too 😉

      Reply

  2. Lovely! They look delicious and properly bite-sized. Great party dish. Thanks for following my blog and I’m glad to have found yours. Wish you a wonderful 2016 🙂

    Reply

    1. That’s my Mum’s recipe, she makes it every year for Christmas Eve, I love them! 😉 all the best in 2016 :))

      Reply

  3. […] soup, remember?). Recently, I found a similar, but the much more appetising version of krokiety on one of my favourite blogs. The author calls it kapuśniaczki. Although the recipe says about fresh cabbage, it can be easily […]

    Reply

  4. This is funny – I was just thinking of making them, but we call them pirozhki s kapustoj.

    Reply

    1. they are lovely, aren’t they? Remind me of Christmas, my Mum makes them every year :))

      Reply

      1. I make them for holidays, too.

  5. I’m iffy on the cabbage filling but otherwise the finished pastries look similar to the ground beef knishes my mom used to make with yeast pastry.

    Reply

    1. I can understand where you’re coming from! Cabbage is one of those things that you have to be brought up with 🙂 and unfortunately there’s no meat on a Polish Christmas Eve 😉

      Reply

      1. My mom (Romanian) made cabbage rolls all my life. I used to eat the filling and transfer the cabbage outside to her plate. I started eating coleslaw about 10 yrs ago so I’m getting better. 🙂

        We weren’t allowed to eat meat on Christmas Eve day either as we’re Roman Orthodox. I’m not as strict about it these days. A couple of years ago I made a ‘traditional’ meal in her memory.

        https://aboleyn01.wordpress.com/2015/12/25/romanian-themed-christmas-eve-supper-fasole-batuta-mashed-white-beans-and-bacalao-salt-cod/

      2. hahaha! my boyfriend is also not too keen on anything cabbage related!
        Just had a look at your link, I’ve always wanted to try salted fish, just the opportunity never came up D:
        The soup and bread look really nice too 🙂

      3. Thank you. I was born in the former Yugoslavia and my mom’s cooking reflected the various nationalities found in that area … Polish, Russian, Serbian, Hungarian, Austrian, German. It’s hard to pinpoint the exact origins of some of her dishes. All her recipes were memorized. I’ve tried to reproduce some of them now that she’s passed away … which is a challenge since I had NO interest in cooking for the first 30 yrs of my life and didn’t watch what she did. 🙂

      4. I can relate to that! trying to get a recipe from my mum or grandma is incredibly difficult! not because they don’t want to share, but because it’s all in their heads 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: