Cabbage Cake

Put the ingredients for the dough (only one egg yolk), in the order indicated, into the bread machine and let it run as “1kg pizza dough”. Make sure that the dough mixes properly in the bread machine. The dough should already “rise” in the bread machine at the end, otherwise let the dough rise for another 30 minutes covered with a cloth in a warm place.

For the filling, remove the stalk from the cabbage and cut it into thin strips. Heat the oil in a frying pan and roast the cabbage with salt, pepper and caraway, turning it often, until it is dark brown. Then let it cool down. The dark brown roasting takes away water, weakens the sharpness, and brings out the good cabbage flavor.

After rising, roll out the dough on a work surface into a 40×50 cm rectangle, cover evenly with the filling, leaving 2 cm from the edge.

Carefully form the dough and filling into a roll, folding the two ends down. Place the dough on a baking tray covered with baking paper and let it rise for another 30 minutes in a warm place.

Whisk the second egg yolk with 1 tablespoon of milk, and brush the cabbage cake generously with it. Put the tray in a preheated oven at 200°C on the middle shelf, and bake for about 30-40 minutes, but after about 15 minutes, or when light brown, cover with baking paper or foil so that the cake does not turn dark brown. But cover quite “tightly” otherwise can dark brown

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