Rolls with Cabbage Filling
1 cup oil
1 1/2 tablespoons sugar
1 1/2 teaspoon yeast
1 t salt
1 cup soymilk
1 pound flour
2 pounds cabbage, shredded
2 medium onion, chopped
1/2 t cumin
3 tablespoons oil
salt and pepper to taste
Combine oil, soymilk, salt, sugar and yeast in large mixing bowl.
Let it stand for 20 minutes in warmth. Then add flour and mix well.
Boil shredded cabbage in salted water for 7 minutes. Drain. In a skillet
fry onions and cumin until golden, add cabbage and fry 10 more minutes
until it turns slightly brown. Taste for salt and pepper. Chill.
Divide dough in 5 equal balls, take one and put the other four in
fridge. Now roll it out until you get nice circle (like pizza crust).
Divide it in 8 slices (half, half and half). Put a teaspoon or so of
filling on the flat edge of a slice and roll it towards the pointy end.
Repeat with the rest.
Preheat oven to 395 F. Place your rolls on parchment covered baking
sheet. Bake for 12 minutes, brush with a little oil and bake for 12
Serves: 40 rolls
Preparation time: 1 h 40 minutes.
Your question and comments are welcome