Round bread with white meat and cabbage

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Round bread with white meat and cabbage

White meat is good for our health – it is plain to see. We all try to use white meat in our daily menu to ensure that our daily meals may contribute effectively to health. Related to white meat we have different recipes to make and enjoy. There is one of interesting recipes as bread with white meat filling for your to reference in this article. It may be added into your menu sometimes and it may rich the list of white meat recipes and bread to change your taste if you want.

Round bread with white meat and cabbage may be not so strange to some people who love bierocks from Germany because it seems to be same a little bit. Bierocks is also called stuffed bread rolls or meat and cabbage buns or German stuffed rolls. There small bread buns are loved by the mixed filling beef and cabbage.

In the way of making, round bread with white meat and cabbage may be not so different from German stuffed rolls. It has two part included dough and meat filling with cabbage, onion and spices. However the recipes of round bread with white meat and cabbage is simpler. This type of bread is easy to make with simple ingredients and you can change in the case you love to.

The reason of round bread with white meat and cabbage is used by limiting the red meat in the bread recipes with meat filling. It may be good for some cases related to healthy eating without red meat. Or sometimes you have the new taste of bread buns with white meat filling such as lean pork meat or chicken breast instead of beef.

Prepared time: 1 hour and 10 minutes

Bake: 30-40 minutes

Serve: 6-8 servings

Ingredients
For dough
  • 500gr whole wheat flour
  • 40gr sugar
  • 1 teaspoon of salt
  • 1 teaspoon of active dry yeast
  • 320ml warm water
  • 2 teaspoons of cooking oil or olive or butter melted

For filling

  • 200 gr shredded cabbage
  • 100 gr chopped onion
  • 300 gr lean ground pork ( ground chicken breast meat may be used in replacing)
  • 1 teaspoon of salt
  • ½ teaspoon of ground black pepper
  • 1 teaspoon of cooking oil or olive
  • ½ teaspoon of garlic minced fine
And
  • Round cake pan with removable bottom 18cmx6cm for baking
  • 1 spoon of unsweeted milk
Directions:
For dough

Mix the dry ingredients include 400 gr of whole wheat flour, salt, sugar and dry yeast and the add the oil or melted butter. The rest of flour is used for lightly floured surface while doing the dough.

Add warm water gradually into the dry mixture and knead it for 15-20 minutes. Put the dough in a bowl with oil scanned. Cover it by food plastic wrap or clean towel. Place the bowl of dough in a warm space for 45 minutes for rising.

For filling

Fry the cabbage with the high heat for 5 minutes. Let it cool and squeeze it. Or you can poach the cabbage, let it cool and squeeze it.

Mix the cabbage, onion chopped, salt, cooking oil, black pepper and minced garlic together.

Before baking

Check the dough if it rises double in size, take it out of the bowl and divide it into two parts. Roll out them with a part is larger than the cake pan.

Set the bigger rolled dough into the round cake pan to fit it. Fill the mixture of meat and cabbage into pan. Cover the rest dough over the filling. Crimp the edges of dough together. Moisten the surface of dough covered by unsweeted milk to avoid the dough surface to be dried.

Let the bread waiting for 5-7 minute while preheat the oven at 200 C degree.

Bake

  • Moisten the dough surface again with unsweeted milk.
  • Bake the bread for 34-40 minutes or until it turns to light brown.
  • Cut the bread into pieces and serve.

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