Cabbage Pastries

Clean the cabbage and chop it as in the previous case. In a low and wide saucepan, melt 2 tablespoons of butter, add the cabbage, salt, and caraway, 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. Let almost all the liquid evaporate. Remove from heat and let cool slightly.

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 slightly warmed to be lukewarm – be careful, it must not be hot, as this would deactivate the yeast and destroy it, since 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 leaven rise.

Stir the leaven, the rest of the cream, and the egg into the lukewarm cabbage (again, I emphasize the critical temperature of 40 degrees Celsius), and gradually add flour to form a rather stiff dough with a wooden spoon. It 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.