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)
- 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.
-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!
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