Bryndzvníki and cabbage (photo recipe)
Lentvor women used to bake such bryndzovniki and kapustniki, and my grandmother taught me how to make them.
Ingredients · Servings
- plain flour, 1 kg
- whole milk, 6 dcl
- pork fat, 1.5 dcl
- Fala yeast, 1.5 cubes
- sugar, 1 tsp
- salt, 1 tbsp
- bryndza, 250 g
- eggs, 2
- chopped dill
- salt, 2 tsp
- boiled potatoes, 3
- onion, 1
- cabbage
- salt, 2 tsp
- ground black pepper
- duck fat
Method · PT0M
- Mix the flour with salt, sift it and make a well in the middle. Add the crumbled yeast, a pinch of sugar and a tablespoon of plain flour to half of the lukewarm milk. Mix lightly and let the yeast rise. Melt the lard and let it cool. Gradually add the yeast and lard to the sifted flour and knead the dough. Knead for at least 10 minutes until the dough is smooth and elastic. Leave in a warm place to rise.
- Cheese filling: Mash the boiled potatoes, add salt, mix with eggs, cheese, salt and dill. You can also mix in fresh butter.
- Cabbage stuffing: Fry the finely chopped onion in lard. Add the chopped or shredded cabbage. Simmer until tender and finally season with salt, ground black pepper and grease with duck fat.
- Transfer the risen dough to a loaf pan.
- Divide the dough into ten smaller pieces and knead.
- Roll out on a floured surface and spread with the cabbage filling. You can drizzle the cabbage filling with duck or goose fat.
- Fold over, press the edges together and prick lightly with a fork. Leave to rise on the baking sheet for 10 minutes.
- Bake in a preheated oven. Once baked, let cool on a wire rack.
- Roll out the dough on a floured board and spread with the bryndza filling. Let it rise for 10 minutes.
- Bake in a preheated oven and let the bryndzovniks cool on a wire rack.
- We can grease baked bryndza and cabbage rolls.
- Thank you to my dear grandmother for the wonderful recipe.
