Chilly weather means it’s time to for our beloved comfort foods to come out from their hibernation to warm our dinner table.
Chilly weather means it’s time to for our beloved comfort foods to come out from their hibernation and find their way to our dinner table. A classic recipe from our comfort food archive is this stuffed cabbage bread and it’s super easy to make. And there’s something magical about simple recipes that are hearty, rich, and super satisfying. This is one of those special meals that we don’t get to make all that often, but when we do it’s a huge hit with our hungry crew.
You can’t get much easier than what we’re working with here: cabbage and onions sautéed in butter then tossed with chopped eggs makes for a surprisingly hearty filling. These humble ingredients are “stuffed” into a bread dough and baked. Typically this is made with a scratch dough, but we wanted this to be something accessible for a weeknight meal without all the fuss of a homemade bread dough. So our little shortcut is a refrigerated dough that works perfectly here. A brush of egg wash to finish helps the bread to bake into a beautiful golden color.
Stuffed cabbage bread is a simple dish with rustic charm and surprisingly rich flavor. You’ll love how unfussy the dish is to make and how absolutely delicious it is to eat! A slice of this on a crisp evening is just what we need to fend off winter’s chill. What’s not to love about simple ingredients that come together to make a warm and satisfying meal.
Stuffed Cabbage Bread
Serves 4-6; 45 minutes
- 1 large head cabbage, shredded
- 1 large yellow onion, chopped
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 hard-boiled eggs, chopped
- ½ cup sour cream
- 2 tablespoons dijon mustard
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 (11 oz) cans refrigerated French bread dough
- 1 egg, lightly beaten
- Flour, for dusting
- In a large pan, sauté cabbage and onion in olive oil and butter on medium heat until cabbage is softened and onions are translucent, about 15-20 minutes. Season with salt and pepper, to taste. Set cabbage mixture aside to cool.
- Once cabbage mixture has cooled, mix in chopped hard boiled eggs, sour cream, and dijon mustard.
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Roll out bread dough on a lightly floured surface into an oval shape.
- Spread filling to edges, leaving ½ inch of space between filling and edge of dough. Top with second roll of dough, gently tuck in the edges to seal.
- Cut slashes into top of dough (suggested: 4 on a diagonal). Crack 1 egg into a small bowl and beat lightly. Brush egg wash over surface of dough. Bake for 20-25 minutes or until crust is just golden. Cool 10-12 minutes to allow dough and filling to set up before slicing.