Cabbage Cookies

Shred the green cabbage very thinly.

Melt 2 tbsp of butter in a skillet. Add the cabbage and braise over low heat with the lid on for about 30 minutes, until completely tender. At the end, season with salt, add a generous amount of pepper, and stir in the crushed caraway seeds (crush them in a mortar, blitz in a blender, or simply rub between your fingers). Let the braised cabbage cool completely.

In a bowl, combine the flour, baking powder, and 1/2 tsp of salt. Add the butter, cut into small pieces.

Rub the butter into the flour with your fingers until the mixture resembles coarse crumbs.

Add the cabbage and stir to combine with a spoon.

Add the sour cream and egg, and mix thoroughly with a spoon.

Then bring the dough together into a ball with your hands. The dough will be soft, springy, and slightly sticky. Refrigerate for 30 minutes.

Lightly flour a work surface or board and turn the dough out onto it. Dust a rolling pin with flour and roll the dough out into a thick sheet, about 1 cm thick. Cut out rounds using a cookie cutter or a glass (I used a glass 5 cm in diameter).

Place the rounds on a baking sheet lined with parchment paper. Bake in an oven preheated to 180°C for about 20–25 minutes.

The finished cookies will have a lovely light golden-brown color.

The inside.

Cabbage cookies are best enjoyed warm, right after baking.