Illustrative image
The finished dish may look different depending on the ingredients and preparation.
MediumMain coursesveganCC0 1.0 Universal
Transylvanian Griddle Flatbread Stuffed with Braised Sauerkraut
Rustic Transylvanian griddle bread baked on a dry stone or heavy cast iron skillet: tender unleavened dough parcels filled with caramelized spiced sauerkraut, sweet onions, and thyme, brushed lightly with oil when hot.
Prep
25 min
Cook
25 min
Total
50 min
Ingredients
servings
4
- All-purpose wheat flour400 g
- Warm water220 ml
- Sunflower oil for dough30 ml
- Sauerkraut or barrel-fermented cabbage, rinsed and squeezed dry500 g
- Yellow onions finely diced200 g
- Sunflower oil for braising cabbage and brushing45 ml
- Dried garden thyme1 tsp
- Freshly cracked black pepper1 tsp
- Fine salt4 g
Preparation Steps
1
SautƩ onions in 30 ml oil until translucent. Add squeezed sauerkraut, dried thyme, and black pepper. Braise over low heat for 20 minutes until tender and caramelized. Let cool.
2
Knead flour, warm water, salt, and 30 ml oil into a pliable smooth dough. Cover and rest for 15 minutes, then divide into 4 equal balls.
3
Roll each portion thin, place a quarter of the cabbage in the center, fold edges over like an envelope, and roll out gently with a pin. Cook on a dry hot cast iron skillet for 3-4 minutes per side until blistered and golden. Brush lightly with oil when hot.
Cooking Journal
You havenāt tried this recipe yet
Nutrition Facts
per servingCalories
410
Protein
10g
Carbohydrates
62g
Fat
14g
Allergens
Gluten
*estimated values per serving
Provenance & Public Domain Audit
Source: Folclor Gastronomic RomĆ¢nesc / Patrimoniu TradiČional Deschis (Institutul NaČional al Patrimoniului & Arhivele TradiČiilor Culinare)
Legal status: Domeniu Public (Legea nr. 8/1996 privind dreptul de autor) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
