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 😉
for the dough (makes about 50 rolls)
50g fresh yeast
200ml sour cream
1/2 tsp sugar
2 egg yolks (save the whites)
for the filling
1 big cabbage
100g dried wild mushrooms
HOW TO MAKE?
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.
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.
Place some filling into each of the rectangles, close to the one of the edges. Roll into small ‘rolls’.
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.
6. Bake until golden brown in 180 degrees.