Cabbage-stuffed Loaf

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Cabbage-stuffed Loaf
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Health Score:
72 / 100
2 h.

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie5,384 cal.(256 %)
Protein106 g(108 %)
Fat331 g(285 %)
Carbohydrates497 g(331 %)
Sugar added10 g(40 %)
Roughage49.1 g(164 %)
Vitamin A3.6 mg(450 %)
Vitamin D12 μg(60 %)
Vitamin E31.7 mg(264 %)
Vitamin K1,306.2 μg(2,177 %)
Vitamin B₁1.5 mg(150 %)
Vitamin B₂1.6 mg(145 %)
Niacin29.5 mg(246 %)
Vitamin B₆2.7 mg(193 %)
Folate567 μg(189 %)
Pantothenic acid8.8 mg(147 %)
Biotin114.1 μg(254 %)
Vitamin B₁₂4.1 μg(137 %)
Vitamin C550 mg(579 %)
Potassium4,406 mg(110 %)
Calcium754 mg(75 %)
Magnesium269 mg(90 %)
Iron15.2 mg(101 %)
Iodine108 μg(54 %)
Zinc10.3 mg(129 %)
Saturated fatty acids198.6 g
Uric acid492 mg
Cholesterol2,057 mg
Complete sugar66 g


For the crust
600 grams Pastry flour
300 grams butter
1 tsp salt
1 egg
For the filling
1 kilogram Green cabbage
2 onions
50 grams butter
2 hard-boiled eggs
3 Tbsps chopped Dill
2 Tbsps chopped parsley
1 Tbsp salt
freshly ground peppers
To brush loaf
2 egg yolks (beaten)
How healthy are the main ingredients?

Preparation steps


For the crust, heap flour in a bowl. Cut butter into pieces and knead into flour with salt, egg and 8-12 tablespoons water to a smooth dough. Wrap dough in plastic wrap and refrigerate about 30 minutes.


Preheat oven to 180°C (approximately 350°F). For the filling, cut cabbage into quarters and remove stem. Cut cabbage into strips about 1/2 cm wide (approximately 1/8 inch wide). Blanch cabbage strips in boiling salted water for about 5 minutes and drain.

Peel onions and chop finely. Melt butter in an ovenproof pot and sauté onions until translucent. Add cabbage and 1/4 l (approximately 1 cup) water to pot. Cover pot and place in oven until cabbage is tender, 30-40 minutes. Remove lid from pot to allow liquid to evaporate. Drain cabbage and let cool slightly. Peel eggs and cut into small cubes. Mix eggs, dill, parsley and salt into cabbage and season with pepper and sugar.

Knead dough briefly and divide into two portions, one slightly smaller than the other.Roll out both portions on a floured surface into 2 rectangles 3-4 mm thick (approximately 1/8 inch thick). Spread filling mixture on smaller dough rectangle, leaving a border around the edges about 3 cm wide (approximately 1 inch wide). Brush border of lower rectangle with egg yolk. Roll up larger dough rectangle onto a rolling pin, lift and place over filling. Trim edges of loaf into a rectangle with rounded corners. Pinch loaf around edges to seal, crimping with fingers and thumbs to create a fluted rim as desired. Brush loaf with egg yolk.

Make a vent in the loaf to allow steam to escape while it bakes. Cut a hole in the crust in the center of the loaf. Form a cylinder from a strip of aluminum foil and insert in hole in loaf. Cut remaining dough into decorative shapes as desired, brush with egg yolk and place on loaf. Cut a flower from dough, brush with egg yolk and place around tinfoil vent if desired. 

Preheat oven to 200°C (approximately 400°F). Set loaf on a greased baking sheet and refrigerate about 15 minutes (so the loaf will keep its shape during baking). Bake loaf 40-45 minutes. Remove foil vent from loaf before serving.