Kupusnjača

Kupusnjača

A beloved Bosnian-Herzegovinian savoury pastry, kupusnjača is a rolled strudel-style bread filled with sautéed cabbage and onion, traditionally enjoyed as a snack, appetiser, or light meal with yogurt or sour cream.

Prep

40 min

Cook

45 min

Total

85 min

Serves

6 to 8

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) plain wheat flour, plus extra for dusting
• •7 g (2¼ tsp) instant dry yeast, or 25 g fresh yeast
• •5 g (1 tsp) granulated sugar
• •10 g (2 tsp) fine sea salt, plus a pinch for the dough
• •260 ml (1 cup + 2 tbsp) lukewarm whole milk, about 38 °C / 100 °F
• •60 ml (¼ cup) sunflower or vegetable oil, plus extra for brushing
• •1 whole large egg, for egg wash (optional)
• •800 g (1 lb 12 oz) white cabbage, cored and finely shredded
• •200 g (7 oz) yellow onion, finely diced
• •30 ml (2 tbsp) sunflower oil, for sautéing
• •2 g (1 tsp) sweet paprika, Bosnian-style mild paprika
• •1 g (½ tsp) black pepper, freshly ground
• •2 g (1 tsp) fine sea salt, to taste
• •15 g (1 tbsp) unsalted butter, melted, for brushing the dough
• •30 g (2 tbsp) plain flour, for dusting the work surface

Steps

1. 1 Make the dough: In a large bowl, whisk together 500 g flour, yeast, sugar and a pinch of salt. Pour in the lukewarm milk and 60 ml oil and mix to a soft dough. Knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a damp cloth and let rise in a warm spot for 45–60 minutes, until roughly doubled in size.
2. 2 Prepare the filling: While the dough rises, heat 30 ml sunflower oil in a large skillet over medium heat. Add the diced onion and cook 4–5 minutes until translucent and just turning golden. Add the shredded cabbage, paprika, salt and pepper. Stir well, then reduce the heat to medium-low and cook 12–15 minutes, stirring occasionally, until the cabbage is wilted, soft and most of its liquid has evaporated. The filling should be moist but not wet — any excess moisture will make the pastry soggy. Set aside to cool completely.
3. 3 Shape the rolls: Punch down the risen dough and divide it into 2 equal pieces (about 420 g each). Keep one piece covered while you work with the other. On a well-floured surface, roll one piece into a large, thin rectangle about 60 × 40 cm (24 × 16 in) and roughly 3–4 mm thick. Brush lightly with melted butter.
4. 4 Fill and roll: Spread half of the cooled cabbage filling evenly over the dough, leaving a 2 cm (¾ in) border along the far long edge. Starting from the long edge closest to you, roll the dough up snugly into a long log, then gently shape the log into a spiral (snail shape), tucking the end underneath. Transfer to a parchment-lined baking tray. Repeat with the second piece of dough and remaining filling.
5. 5 Second rise and bake: Cover both spirals loosely with a cloth and let them rest for 20–25 minutes until visibly puffy. Preheat the oven to 190 °C (375 °F). Brush the pastries with beaten egg (or a little milk) for a glossy finish, if desired.
6. 6 Bake: Place the tray on the middle rack and bake for 35–40 minutes, rotating the tray halfway through, until the surface is deep golden brown and the bottom sounds hollow when tapped. Internal temperature of the dough should reach at least 94 °C / 200 °F.
7. 7 Rest and serve: Remove from the oven and brush the hot crust with a little extra melted butter for a soft, shiny top. Let rest at least 10 minutes so the filling sets, then slice and serve warm or at room temperature with yogurt, sour cream, or a simple cabbage salad.