Rolls With Cabbage Filling
1 cup oil
1 cup nondairy milk
1 teaspoon salt
1 1/2 tablespoons sugar
1 1/2 teaspoons active yeast
1 pound flour
2 pounds cabbage, shredded
2 medium onions, chopped
1/2 teaspoon cumin
3 tablespoons oil
salt and pepper, to taste
1. For dough, combine oil, milk, salt, sugar and yeast in large mixing bowl. Let it stand for 20 minutes, in a warm place. Add flour and mix well.
2. For filling, boil shredded cabbage in salted water for 7 minutes. Drain. In a skillet, fry onions and cumin until golden. Add cabbage and fry 10 more minutes until it turns slightly brown. Taste for salt and pepper. Chill.
3. Preheat oven to 395 degrees F. Line baking sheet with parchment. To assemble rolls, divide dough in 5 equal balls, take 1 and put the other 4 in fridge.
4. Roll the 1 piece out until you get a nice circle (like pizza crust). Divide it in 8 slices (half, half and half). Put a teaspoon or so of filling on the flat edge of a slice and roll it towards the pointy end.
5. Repeat with the rest. Place rolls on prepared baking sheet. Bake for 12 minutes, brush with a little oil and bake for 12 minutes more.
SO HOW'D IT GO?
i tried this recepie, awesome one
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Yummy! I also cut the ingredients by about half because I didn't want to make 40.
:D These were amazing!!! I had a few small heads of cabbage left over from my garden just waiting for something to do when I saw this recipe. I added some mushrooms and carrots and a few extra spices. Even my omni family couldn't leave them alone..I had to make another batch!
very good. easy to make, fast and taste good. I halfed the recpie and followed the instruction almost one to one ( I forgot sugar, and I didnt oil them).
the only thing that bothered me was that it was more dough than cabbage (and then it tasted more like pie crust, but the cabbage was not dominant)
Loved these... I also used the Pillsbury Crescent rolls, I made them for thanksgiving dinner so I wanted them to be pretty to impress the family =)
Next time I will probably make my own dough.. I added shredded carrots and curry powder for some extra flavor, it was too bland on it's own. And I served the rest of the cabbage as a side dish.
Mmmmm good stuff. ;)b
Mmmm! These remind me of a dish my family always makes called "Mau Tosche"
i quartered the recipe because i wasn't up for making 40 rolls. I also added some additional spices to the cabbage (same as AllyChristine did above + garlic). next time i will likely add the mushrooms too. it was delicious and my hubby loved how the dough turned out and listed off all the wonderful things i could make for him with it. i will definitely make again....
if anyone knows if this freezes well, please let me know so i can make it in bulk. thanks!
Mmm! I made these tonight, and everyone loved them.
I didn't want to deal with the whole yeast thing, so instead I used the crust recipe from the "Samosas" (as featured on this website) and baked them at 375 for about 30 minutes.
It paired deliciously with "carrot soup" (also featured on this website).
I realize that by changing the recipe I render it non-traditional...BUT
I halved the recipe so I used 1/2 cup oil, about 2 1/4 cups flour, and about 6 cups cabbage (one small head). I added a little cayenne, lots of cumin, s and p, and some white mushrooms. I didn't boil the cabbage, b/c I think it's unnecessary..and just stir fried it with the onion and mushrooms. I found this dough to be way too oily..and I will cut it back A LOT next time. I wanted more cabbage and less roll..so I did bigger rolls with about 1 1/2 tbs cabbage (I still had some filing left over). The parchment and brushing of oil are also unnecessary (maybe brushing would be good if there wasn't so much oil in the dough). These came out very good though, the flavor is very good and reminds me of a pot pie crust. These are worth testing a few times to make perfect. ^-^
Sounds really yummy..... I will have to make this tonight.