Courtney's Great-Grandmother's Kraut Broca, with a Twist
Makes around 24 rolls, heavily dependent on how big or small you make 'em
1 batch of your favorite bread dough
(equivalent amount to one loaf of bread-
our go-to recipe comes from this book and it never does us wrong)
For filling:
1 small head of cabbage, cut into thin ribbons
(we used purple this time, but standard green is the norm)
1 lb sausage (meat or veggie- today we used veggie)
1 large sweet yellow onion, cut into thin half-circles
2 TBS olive oil
1 TBS soy sauce
~1/2 tsp freshly cracked black pepper
pinch of nutmeg for the sake of the cabbage
For the twist:
2-3 thick-cut slices of cheese, cut into chunks (we used Swiss today)
 |
| Make and proof your bread dough. Preheat oven to 350 degrees. |
 |
| Slice onions and cabbage into thin slices, and toss into deep non-stick pot with sausage, olive oil, and spices. Saute until cabbage is tender and sausage is browned, ~8 minutes. |
 |
| Cut cheese into chunks while cabbage filling cools slightly. Working with lightly floured hands, divide dough into 18-24 equally-sized balls. |
 |
| One by one, flatten a dough ball, place ~ 2 TBS of cabbage filling in the center, top with chunk of cheese, and crimp edges of dough closed around filling and cheese. |
 |
| Dough should completely encase filling and cheese. Place finished kraut broca seam side down on tray sprayed with non-stick spray or covered in parchment paper. Continue flattening, filling, and closing remaining dough balls. |
 |
| Bake completed kraut broca for 30-40 minutes on rack placed in the lower half of your oven until golden brown. |
The original recipe from my Great Grandmother does not call for cheese. However, I find the extra fat and richness a great compliment to the cabbage and bread. We have also tried this recipe with chorizo sausage and cheddar cheese with great results.
Enjoy!
