Stuffed Cabbage and Egg Buns

1. 1 Wheat flour 45 g
2. 2 Dry yeast 1 g
3. 3 Milk 2.5%pack 930 ml ≈ $0.91 27 ml
4. 4 Butterpack 180 g ≈ $1.60 7 g
5. 5 Sugar 3 g
6. 6 White cabbagepack 1.2 kg ≈ $2.40 72 g
7. 7 Eggspack 10 pcs ≈ $1.89 0.4 pcs
8. 8 Onions≈ $1.60 per kg 21 g
9. 9 Dillpack 50 g ≈ $1.80 2 g
10. 10 Salt 1 g
11. 11 Sunflower oil 5 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Mix warm milk³, yeast, sugar, and 20 g flour, then let sit for 10 minutes until frothy.

2. Add remaining flour, salt, and melted butter⁴, knead into a soft dough, and let rise for 60 minutes until doubled.

3. Boil an egg for 9 minutes, cool, and chop.

4. Shred onion⁸ and cabbage, sauté in oil for 15–18 minutes until tender, then mix with egg and dill⁹.

5. Divide dough into pieces, add filling, and pinch into sealed buns.

6. Place seam-side down, let rest 15 minutes.

7. Bake at 375°F (190°C) for 18–22 minutes until golden brown.