|
|
Directions: Pick non-edible outer leaves of cabbage, wash and wilt. Leaves can be placed in the sun the same day or left on counter overnight to wilt.
In a pot combine milk, margarine and salt. Heat until margarine melted.
Add cornmeal, whisk until smooth and stir until thick and soft (taste test). Cover and cook on very low for ~ 5 min. Cool until warm enough to add yeast.
Combine warm water (~115F), sugar and yeast for 10-15 min.
Combine the cooled cornmeal mixture, eggs and yeast. Add ~ 4 cups flour, knead and add the 5th cup depending on dough texture. Rise 1 hour (~115F).
Lay wilted leaves on surface face up and spread a spoonful of "spoon dough" across surface. Spread ~ 1/4 cup green onions on surface and lightly pat down. Spread ~ 1/4 cup feta on half, fold the leaf over and press down lightly. Place on cookie sheets and rise 1 hour.
Preheat oven to 375*F and bake for 35 min. Cool on wire racks.
| Ingredients:
2 chopped green onion
3 egg
2 31/51 Pound(s) flour
74/6789 Pound(s) sugar
1/2 Cup(s) warm water
1/2 Ounce(s) active dry yeast
16 Ounce(s) cornmeal
1/6 Ounce(s) salt
1 Quart(s) milk
1 margarine
15 small and wilted cabbage leaves (non-edible)
3 crumbled feta cheese |
::