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Stuffed Cabbage Bread
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.