Cabbage Buns

INSTRUCTIONS

• 1
  Clean the cabbage and chop it as in the previous case. In a low, wide saucepan, melt 2 tablespoons of butter, add the cabbage, salt, and caraway seeds, and stir for two minutes over medium heat. Pour in 50 ml of cold water and continue to simmer gently for about 5 more minutes. The cabbage should wilt and soften, but definitely not brown. Allow almost all the liquid to evaporate. Remove from heat and let cool slightly.
• 2
  Crumble the yeast into a bowl, add a pinch of sugar, 1 tablespoon of flour, and pour in half of the cream, which you have warmed slightly to be lukewarm – be careful, it must not be hot, as this would deactivate the yeast and render it useless, as it is ultimately a living organism that cannot survive temperatures above 40 degrees Celsius. Mix thoroughly and let it foam for 5-10 minutes, i.e., let the starter rise.
• 3
  Stir the starter, the rest of the cream, and the egg into the lukewarm cabbage (again, I emphasize the critical temperature of 40 degrees Celsius). Gradually add flour and use a wooden spoon to form a rather stiff dough, which should have a consistency that allows it to be rolled out after rising. It should remain soft, but only moderately sticky. The less flour you use, the better. Let the finished dough rise in a warm place for 30 minutes; in a cooler room, it will need longer.
• 4
  Roll out the risen dough on a floured surface to a thickness of about 1 centimeter, then cut it into 6 x 6 cm squares using a pastry wheel. Arrange them with small gaps on a baking sheet lined with parchment paper and let them rise again for 30 minutes, until their volume visibly increases.
• 5
  Melt the remaining butter and brush it over the cabbage buns. Bake them in an oven preheated to 180 degrees Celsius for 20-30 minutes, until golden brown.