Tuesday, October 25, 2011

Hungarian cabbage biscuits

My favorite Hungarian biscuits (kaposztas pogacsa) are leavened with yeast instead of baking powder. It gives the product an additional dimension of flavor. They can be flavored with pretty much anything, but cabbage, cheese, potatoes, cottage cheese and pork rinds are popular. This is a vegetarian version inspired by the $29 cent cabbage in our co-op.

1 small cabbage (2 pounds)
2 tbsp vegetable oil
1 tsp black pepper
500g flour
170g butter
1 egg
1 egg white (for egg wash)
2 tsp dry yeast
2 tbsp water
0.5 cup milk
2 tsp salt
2 tsp sugar

Shred the cabbage on the larger, cheese-shredder. Salt using 1 tsp salt and set aside for 20 minutes. After 20 minutes, squeeze out the excess liquid.

Heat a skillet on medium-high and caramelize a teaspoon of sugar with the oil. Add the cabbage and brown, stirring frequently.

Flavor with black pepper and allow to cool.

Bloom the yeast with the other tsp of sugar in lukewarm water. Add the lukewarm milk. Mix the flour with the salt. Crumble the butter into the flour.

Add the flour mix to the yeast mix, add the egg. Knead together. Work in the cabbage and knead for a few minutes on a floured surface. Form into a ball and brush with oil.

Allow to rise in a covered bowl for 30 minutes. Press out and fold, repeat this twice more in 20-minute intervals. Roll out into a 0.75-inch-thick layer.

Cut the top into a checkered surface with a sharp knife. Cut circles and place onto a cookie sheet covered with parchment paper. Brush tops with egg wash or milk.

Bake in a preheated 400F oven for 25-30 minutes, until golden brown. Cool on a cookie rack. Serve.

1 comment:

  1. I like cabbage, so I like food cooked with cabbage in it. This is an interesting way of having that.