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General information

The surroundings of the town Stupava, in the region of Záhorie on the Slovak-Moravian border is considered to be the most appropriate area for growing cabbage in Slovakia.

„Dni zelá“ or "The Days of Cabbage" (since in Záhorie, cabbage is called „zeló“) are regularly held there in early October. There are several popular dishes made from cabbage.

Method

Dough:

Mix the flour with sugar, salt, oil and leavening. Stir until the dough binds together and leave it covered to rise. Then shape smaller circles from the dough, with that you fill with the braised cabbage.

 

Braised cabbage:

In a saucepan add the oil, sprinkle sugar, cook and leave it to caramelize a little. Add the chopped cabbage, sprinkle it with salt, pepper, season it with a little cinnamon and under a lid braise it until tender. Fill each dough circle with the braised cabbage. Join the sides of the dough together and place the “Kapustníky” on a greased, floured baking sheet. Brush them with melted lard, leave to rise a bit more and before baking brush them with the egg stirred with a little milk. Bake in a preheated oven until golden at 180 ° C for about 15-20 minutes. Brush the hot baked “Kapustník” with a little milk. To taste, sprinkle with powdered sugar or consume salty.