Cabbage is a versatile vegetable: it can be stuffed, braised, combined with noodles, and it can also be used as a filling for scones. Cabbage scones are made from a yeasted dough, which is layered with a savoury white cabbage filling.
For the filling:
- A medium head of white cabbage (approx 1,3-1,5 kg / 2 3/4 – 3 1/3 lbs)
- 2-3 tbsp lard
- 1 tsp salt
- black pepper to taste
For the dough:
- 1 kg (~8 cups) flour + 1 tbsp flour for the yeast
- 250 g (~1 cup) butter
- 120 g (~1/2 cup + 3/4 tbsp) lard
- 40 g (~2 1/3 level tbsp) salt
- 1 egg + 1 egg for brushing the scones
- 100 ml (~1/2 cup) lukewarm milk
- 1/2 tsp sugar
- 50 g fresh yeast (5 tsp dry yeast)
- 450 g (~1 lb) sour cream
First prepare the cabbage filling. Discard any wilted or damaged outer leaves, cut the cabbage into quarters and shred with a box grater on the side with large holes. In a saute pan heat lard, add cabbage and cook over medium heat – while stirring constantly – until tender. Season with salt and pepper. Set aside and let it cool completely.
In a small bowl combine yeast, sugar, a tablespoon of flour and lukewarm milk, and leave it to proof.
Rub lard and butter into the flour, then stir in salt. Add 1 egg, activated yeast and sour cream and knead until smooth. Cover and let it rise for 50 minutes.
On a floured surface roll out the dough into a thin rectangle. Spread 3/4 of the cabbage filling on the dough, then fold the dough as you can see below.
Spread the rest of the filling on the top of the dough, and fold again.
Turn the dough upside down, cover and let it rest for 15 minutes.
Roll out the dough 1,5-2 cm / 0,5-0,75 inch thick. With a knife score the top diagonally, and cut out 4-5 cm / 1,5-2 inch scones. Place them on a baking sheet lined with parchment paper and brush top with beaten egg. Leave them to rest until you preheat the oven to 220°C / 428°F. Bake the cabbage scones for 15-16 minutes or until golden brown.