Wednesday 30 March 2016

Caramelized Cabbage Buns

My Grandma Kyle used to make these delicious little bundles every time we came to visit.  She called them "gullywugs".  I don't even know what that means, or what the real name is.  I assume it is one of many random made up words that seem to be a part of my family.  They are such a simple food.  Pairing cabbage and onions and slow cooking them for hours give a caramelized little delight that tastes a lot better than it looks!

When I make these (which, unfortunately, isn't often enough), I usually just throw a bit of this and that into the pot and they're a little different every time.  That's just how I always saw grandma do this, so when I started making them, I did the same thing.  However, recently, Taste of Home Magazine had a call out for original recipes that were "all bundled up".  I figured this was a perfect submission for it.   I even submitted the photo to #gastropostyyc, and it was featured in today's Calgary Herald!  I hope grandma is smiling down on us today and proud that her gullywugs are now in print :)

Here's the recipe:  (yields about 12 buns)

Filling Ingredients:

  • 2 tbsp canola oil
  • 1 medium sized head of green cabbage (about 3 lbs)
  • 2 cups sliced yellow onions (about 2 medium)
  • 1 tsp salt
  • 3/4 tsp ground black pepper
  • 2 tbsp loosely packed golden brown sugar

  • 1 1/4 cups warm water
  • 2 1/4 tsp active dry yeast
  • 1 Tbsp sugar
  • 2 Tbsp canola oil
  • 1/2 tsp salt
  • 3 cups all purpose flour

To prepare the filling:

-Remove the tough vein from the bottom and center of the cabbage, and coarsely chop the entire cabbage either by hand, or in batches in your food processor.

-Measure the oil into a large dutch oven or heavy stock-pot.  Add the chopped cabbage, sliced onions, salt and pepper to the oil, and stir thoroughly to coat.  The pot will likely be VERY full!  Don't worry, it will cook down.

-Continue cooking the cabbage over medium heat, stirring every 5 minutes or so, until the volume is reduced by about half.  (This usually take mine about half an hour).

-Stir in the brown sugar, and reduce heat to a very low temperature.  Cover, and allow to continue to cook down and caramelize for approximately 2 hours, stirring every 20-30 minutes.  It will end up being a rich, golden color.  Remove from heat and allow to cool to lukewarm.

For the Dough:

-Dissolve sugar in the warm water, and sprinkle yeast on top.  Allow to sit for about 5 minutes, or until foamy.
-Add canola oil, salt, and 1 cup of the flour.  Whisk until smooth.  Add the remaining flour, 1/2 a cup at a time, until the dough comes together and pulls away from the bowl.

-Knead for about 5 minutes, until the dough is smooth and elastic.  Cover with a clean towel, and allow to rest for 10 minutes.

To assemble:

-Divide dough into 12 equal balls.  Roll each into a circle, about 6 inches in diameter.  Scoop about 1/3 cup of filling into a rectangle in the center of each circle.  Fold the edges over-top of the filling, making a little log.  Pinch together to seal.

-Place each bundle, seam side down, onto a parchment lined baking sheet.  Repeat with remaining dough and filling.

-Bake in a preheated 375F oven for between 30-35 minutes, until golden brown.  Allow to cool until just warm to the touch and then transfer to a wire rack to cool completely.  Store in an airtight container in the refrigerator.  Enjoy!

2006 J & M 680/760 gravity flow grain wagon

No comments:

Post a Comment