Creamy Cabbage and Onion Rolls

Creamy cabbage and onion rolls.

These cabbage buns are similar to the bierocks my mother made throughout my childhood.

The bierock – a doughy roll stuffed with savory filling – was passed down from my mother’s family, who were part of a Volga German/Russian community. It shares traits and the origin of its name with pirog, a Russian stuffed dumpling, and börek, a Turkish stuffed bread. Although simplistic in their nature, I considered them a special treat whenever my mom surprised me with them. They are delicious at any temperature, although I’m particularly fond of eating them cold the next day after they’ve had time to absorb all the juices from the filling.

Creamy Cabbage and Onion Rolls

Filling can be made one day ahead of time to curtail same-day prep.

Yields | 12 rolls |

Filling

  • 4 Tbsp olive oil
  • medium yellow onion, julienned
  • 6 cloves garlic, minced
  • head of cabbage, julienned
  • salt and freshly ground black pepper, to taste
  • 1½ cup heavy cream

Rolls

  • 2 cups, plus 1 Tbsp, lukewarm water, divided
  • 1 Tbsp, plus 2 tsp, instant dry yeast
  • ½ cup sugar, divided
  • 7 cups all-purpose flour
  • 3 eggs, divided
  • 1 Tbsp kosher salt
  • ¼ cup olive oil
  • nonstick cooking oil spray
  • assorted toppings (pepitas, sesame seed, poppy seed, everything spice)

| Preparation – Filling | Heat oil in a large sauté pan over medium-high heat. Add onion, garlic and cabbage and season with salt and pepper to taste; cook until ingredients are very soft and slightly caramelized, 10 to 15 minutes. Add cream and reduce for 3 to 4 minutes. Adjust seasoning to taste; set aside to cool completely.

| Preparation – Cabbage and Onion Rolls | Pour 2 cups water into the bowl of a stand mixer fitted with a dough hook. Stir in yeast and 1 tablespoon sugar; let sit for 5 minutes. Add flour, 2 eggs, remaining sugar, salt and oil; mix on low speed to combine. If the dough looks too soft, add a few pinches of flour. Increase speed and knead for 5 minutes. Place dough in oiled bowl, cover with a clean towel and let rise for approximately 1 hour, or until the dough has doubled in size.

Line a sheet pan with parchment paper and spray with nonstick cooking oil spray. Divide dough into 12 equal pieces and, working with one at a time, roll each piece into a thin round on a clean surface. Place approximately ¾ cup of filling in the center of each round, careful not to overfill. Gather the edges of each round, pull up over filling, pinch together at the top and fold extra dough over. Place on sheet pan with the pinched and folded side of the dough facing down. Continue this cycle with the remaining rounds and set side by side. Cover with clean towel and allow to rise for 30 minutes.

Preheat oven to 375°F. Whisk 1 egg and 1 tablespoon water together; brush egg wash onto each roll and sprinkle with toppings. Bake for 10 to 15 minutes; rotate and bake for an additional 5 to 10 minutes, until rolls are a deep, golden brown. Remove from oven and serve hot, warm, cold, anyway you like!

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Amanda Elliott is the chef at Peachtree Catering in Columbia, Missouri, and authors the website rusticsupper.com, where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel.

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