Cabbage Bread
I enjoyed eating cabbage burgers (hamburger and cabbage cooked together then wrapped in bread dough) made by both my mother and grandmother when growing up. I've carried on the tradition with my family. Some refer to these as runzas, but we just called them cabbage bread.
I enjoyed eating cabbage burgers (hamburger and cabbage cooked together then wrapped in bread dough) made by both my mother and grandmother when growing up. I've carried on the tradition with my family. Some refer to these as runzas, but we just called them cabbage bread.
- Carbohydrate 56.3624633970347 g
- Cholesterol 90.7730271936894 mg
- Fat 20.761869584637 g
- Fiber 3.61864586680652 g
- Protein 24.6991290557131 g
- Saturated Fat 6.72234684351711 g
- Serving Size 1 1 Serving (282g)
- Sodium 163.896472524751 mg
- Sugar 52.7438175302281 g
- Trans Fat 2.27900679536644 g
- Calories 515 calories
Step-by-step
- Lightly grease a large bowl with cooking spray.
- Mix water and yeast and let proof for 5 minutes.
- Then add egg, condensed milk, and oil.
- Mix well.
- In a large mixing bowl place flour and salt and sift together.
- Begin adding wet ingredients to dry mixture until dough comes together.
- Once you have mixed all ingredients and have a ball of dough turn out onto a floured surface and knead adding more flour as needed until dough is silky, but not sticky.
- Place in the greased bowl, spray a little more cooking spray on the top, cover, and place in a warm spot for at least and hour until doubled. (I preheat my oven to 200 and then turn it off and place it in there)
- Brown meant and drain.
- Add onion and cook until softened.
- add the cabbage and season with salt and pepper.
- Cook cabbage as desired.
- Preheat oven to 350. (Remember to take out dough first!!)
- To assemble: divide dough into 8 equal parts (this makes large cabbage pockets)
- Roll out each cabbage pocket on a floured surface.
- Add filling and fold dough over and seal by pinching.
- Place buns on a prepared baking sheet (sealed edge down), cover and let rise until puffed, about 20 minutes.
- Bake for 20 minutes until golden brown.
Dough Development and Yeast Proofing
Proofing yeast in 105 to 110 degree Fahrenheit water ensures optimal microbial activity before adding fats and dairy. Sweetened condensed milk introduces sucrose and lactose alongside concentrated milk solids, which brown rapidly via the Maillard reaction during baking at 350 degrees. Knead the dough until it achieves a silky, non-sticky texture, incorporating additional flour gradually to prevent a dense crumb structure. Rising requires a stable ambient temperature of roughly 80 degrees; utilizing a residual-heat oven set to 200 degrees and turned off provides a reliable proofing chamber when domestic thermostats run cool.
Filling Chemistry and Moisture Control
Browning ground beef initiates thermal breakdown of proteins and amino acids, generating savory umami compounds. Adding chopped onions releases sulfur compounds that mellow and sweeten as they soften in the rendered beef fat. Cabbage contains substantial intracellular water, which must be cooked down adequately before encasing the filling within the dough. Excess moisture left in the cabbage will steam the interior of the bread pockets from the inside out, preventing proper crumb formation and potentially creating soggy pockets.
Assembly and Thermal Management
Dividing the mass into eight equal portions creates individual pockets that bake evenly through a twenty-minute thermal exposure. Sealing the edges tightly via pinching prevents internal steam from escaping prematurely during baking. Standard baking sheets suffice for this preparation, though lining them with parchment paper prevents sticking if the sugar content in the dough threatens to caramelize too aggressively against exposed metal. Let the assembled buns rest for twenty minutes until puffed before transferring them to the heated oven.
