2 packages dry yeast
1/4 cup sugar
1 cup warm milk
1 1/2 cups flour
Directions for Part 1:
1. Combine Ingredients for Part 1 adding the flour last after mixing the other ingredients. You can use an electric mixer on a low speed. Keep warm and let rise (until little bubbles form in dough/starter) for about 20 minutes.
Ingredients for Part 2:
1/4 cup sugar
1 teaspoon salt
1/2 cup warm (melted) lard (or butter) - - but lard is better for flavor
3 1/2 cups flour
Directions for Part 2:
1. Combine the Ingredients for Part 2 with Part 1 using a mixer on low speed. Add the flour last. Change to a dough hook while adding the flour if using an electric mixer. If the dough is extremely sticky, add flour a tablespoon at a time until it's a semi-sticky dough.
2. Let the dough rise (cover with a heated moist towel or plastic wrap (loosely) for 2 hours in a warm area.
Ingredients for Part 3:
1/2 of a large head of cabbage (chopped) - - or 3/4 of a small head of cabbage (chopped)
3 - 4 tablespoons of lard for frying (yes, lard.... for flavor... you can use bacon grease or a combination of bacon grease and lard, too.)
1 tablespoon salt
1/2 teaspoon pepper
Directions for Part 3 - the filling:
1. Melt lard in a deep frying pan.
2. Add chopped cabbage, salt, and pepper.
3. Fry until a wilted light golden brown.
Directions for Part 4 - after dough has risen:
1. Separate the dough into 3 equal parts.
2. Roll out each part into a square (or as close to a square as you can get it).
3. Place 1/3 of the cooked cabbage in the center of each dough square. Don't mound it.... try to get it a little spread out...but not too much. Keep it near the center.
4. Fold each square of dough so that it forms another square shape around the center of the cabbage. You won't cover the cabbage entirely. Some will be exposed in the center. Pinch together the seams of the dough.
5. Brush the top of each cabbage cake with beaten egg. (1 egg should be enough for the egg wash)
6. Bake at 350 for 35 - 40 minutes.
You can freeze what you will not eat immediately if you wrap it well and put it in ziploc freezer bags. This is not something you want to make a "light" or "healthy" version of. If you don't use lard or lard/bacon grease, your cabbage cake will be bland and not have enough flavor. This is a savory bread. The recipe has been passed down from my great grandmother and is probably close to 100 years old. Enjoy!