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Ingredientes
- Â Â Yeasted Bread Dough
- Â Â Cabbage leaves
- Â Â oil
Direcciones
- The Polish food historian Maria Lemnis wrote in the early 1980s: 'The wheat-rye breads of long ago, baked in leaves of cabbages or possibly horseradish, the so-called peasant breads, are an exquisite delicacy.'
- The cabbage-leaf baking method, whereby the dough is contained in oiled cabbage leaves, was practised (sic) as widely afield as Transylvania and Romania. It produces a golden crust. The technique can be applied to any hard white (or possibly brown) dough.
- Place a large oiled leaf in the bottom of the baking tin, put the dough in a ball on top and cover it with more oiled leaves till it is completely covered. Leave it to rise, then bake at the usual temperature, still covered with the leaves.
- NOTES:
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 726g | |
| Calories 182 | |
| Calories from Fat 6 | 3% |
| Total Fat 0.73g | 1% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 131mg | 5% |
| Potassium 1235mg | 35% |
| Total Carbs 42.13g | 11% |
| Dietary Fiber 18.2g | 61% |
| Sugars 23.24g | 15% |
| Protein 9.3g | 15% |
