Russian Cabbage Stuffed Bread

Ingredients: 

For the Dough: 

• 4 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm milk
• 1/4 cup sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon salt

For the Filling:

• 1 medium head of cabbage, finely shredded
• 1 large onion, finely chopped
• 2 tablespoons Chipotle Olive Oil
• 2 tablespoons Peach Balsamic Vinegar
• Salt and pepper to taste
• 2 hard-boiled eggs, chopped (optional)

For the Egg Wash:

• 1 large egg, beaten with 1 tablespoon of water

Instructions:

1. Prepare the Dough:
• In a large bowl, dissolve the sugar in warm milk. Sprinkle the yeast over the milk and let it sit for about 5-10 minutes, or until it becomes frothy.
• Add the melted butter, eggs, and salt to the yeast mixture. Gradually add the flour, one cup at a time, mixing until a dough forms.
• Knead the dough on a lightly floured surface for about 5-7 minutes, or until it is smooth and elastic.
• Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
2. Prepare the Filling:
• In a large skillet, heat the chipotle olive oil over medium heat. Add the chopped onion and cook until translucent.
• Add the shredded cabbage to the skillet and cook until it is softened, about 10-15 minutes. Stir in the peach balsamic vinegar and cook for another 2-3 minutes.
• Season with salt and pepper to taste. If using, add the chopped hard-boiled eggs and mix well.
• Remove from heat and let the filling cool completely.
3. Assemble the Bread:
• Preheat your oven to 350°F (175°C).
• Punch down the risen dough and divide it into two equal parts.
• On a lightly floured surface, roll out one portion of the dough into a rectangle about 1/4 inch thick. Place the dough on a parchment-lined baking sheet.
• Spread the cabbage filling evenly over the rolled-out dough, leaving a 1-inch border around the edges.
• Roll out the second portion of dough and place it over the filling. Pinch the edges together to seal the bread.
• Using a sharp knife, make a few slits on top of the bread to allow steam to escape. Brush the top with the egg wash.
4. Bake the Bread:
• Bake the bread in the preheated oven for 30-35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
• Remove from the oven and let it cool on a wire rack.
5. Serve:
• Slice the bread into squares or rectangles and serve warm or at room temperature.