Záhorácke kapustníky: cabbage-filled yeast pastries

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1. Crumble the yeast into part of the lukewarm milk, add a teaspoon of sugar and let the yeast starter rise. Mix the flour with the remaining sugar, the salt, the oil, the yeast starter and the rest of the milk, and stir until the dough comes together. Cover it and let it rise.

2. For the cabbage, heat 2 tablespoons of oil in a pot, add the sugar, and let it caramelize lightly.

3. Add the chopped cabbage, season with salt and pepper, add a little cinnamon, and stew covered until soft.

4. Shape small flat rounds from the risen dough by hand, fill each with the stewed cabbage, pinch the edges together, and arrange the kapustníky on a greased and floured baking sheet. Brush them with melted lard, let them rise a little longer, and brush them with an egg beaten with a little milk before baking.

5. Bake in a preheated oven at 180 °C (350 °F) for about 15–20 minutes, until golden. Brush the hot kapustníky with milk and dust them with powdered sugar to taste, or eat them savory.

Tip: Finish stewing the cabbage without a lid until the liquid has evaporated, and let it cool before filling. A wet, warm filling would soften the dough, and the kapustníky would split open during baking.

This recipe was translated from the Slovak original: Záhorácke kapustníky z kysnutého cesta