Avelina Il-Song's Famous Stuffed Cabbage Bread
Episode Introduced: Episode 4 - Ain't That Just Random Game World: Elura Location The Rearing Cabbage Inn |
This is a nice recipe to release some anger on (ya know, if you have anger issues, ahem Ardith).
To get the ground beef nice and tender, punch the cow while stabbing multiple times during the kill. It is best to finely chop the veggies as you don't want the chunks to tear through the bread. Its ok to get excited watching the blades slice through all that stuff over and over. Don't punch the dough during the kneading as this will make tough bread but putting some weight behind the pressing is good. When it says "to taste", make sure its to your taste as you are the chef. You should know what is a good flavor and heat level. When you place the dough in a warm spot, it does not mean out in the sun Not that it has ever happened to me, I'm just guessing seeing as I'm an excellent chef. Make sure to soften all veggies, like you are feeding an elder, as it doesn't fit well otherwise with the crispy, golden brown bread. When you pinch the seams, picture the arms of the wrong doers. Make sure to twist slightly as it will hurt... I mean, it will help seal the dough. Don't add the seeds to the top if you have any birds or squirrels around. They tend to peck at them and it doesn't look as pretty when you serve it. |
INGREDIENTS (Dough)
3/4 cup Warm Water 1/2 cup Sweetened Condensed Milk 1/4 cup Vegetable Oil 1 large Egg 3 1/2 cups Flour 4 1/2 tsp Yeast 1 tsp Salt |
INGREDIENTS (Filling)
1 lb Ground Beef 1 White Onion, finely Chopped 1/2 head Cabbage, Chopped 1 Large carrot, finely chopped 1 Small potato, finely chopped 1 Stalk of Celery, finely chopped 3 Cloves Garlic Salt to taste Ground Black Pepper to taste Red Pepper to taste Chili Powder Garlic Powder |
INSTRUCTIONS(Baking)
Divide dough into 8 equal parts Roll out dough on floured surface until thin Add filling (do not over fill) Seal dough by folding corners over Pinch each seam closed Place on baking sheet, sealed side down Cover and let rise for another 30 minutes Score tops with a knife Brush down with egg wash/oil if desired Add pepper/seeds to the top if desired Bake for 20 to 25 minutes |
INSTRUCTIONS(Dough)
Grease a large bowl Mix water and yeast, let proof until bubbly Add egg, condensed milk, oil and mix In a large bowl, mix flour and salt Adding wet ingredients until dough forms Turn out dough onto floured surface Knead until dough is smooth Place dough ball in a greased bowl, add a splash of vegetable oil on top Cover with a towel and place in a warm spot to proof (at least an hour) Preheat oven to 350 |
INSTRUCTIONS(Filling)
Brown meat over high heat Remove meat from pan, but leave grease Add garlic, cook until fragrant Add onion, carrot, celery and potato, cook until softened. Add cabbage, season with spices to taste Cook until cabbage is softened Remove from heat and allow to cool before stuffing bread |