This document provides a recipe for stuffed cabbage rolls that have been passed down through generations. It includes instructions for making the dough from flour, milk, egg, salt and sugar. The filling calls for shredding and stewing cabbage with salt, pepper and onion. The dough is divided into balls, filled with cabbage mixture, shaped into rolls and baked until cooked through. The recipe aims to preserve the tastes of traditional ancestral cooking.

1. The taste of our ancestors

3. Ingredients for
10 portions
500g medium flour
1 egg
1,5dcl milk
½ tea spoon salt
1 tea spoon granulated sugar
1 dcl oil
Yeast
1,5 l milk
1 tea spoon granulated sugar
25 g yeast
Filling
1 kg cabbage
1 tea spoon salt
½ tea spoon pepper
1 onion
1 table spoon oil

4. Grate the cabbage and let it be
for a while to leak juice.
Squeeze it and add pepper.
Stew it on the fried chopped
onion.

5. Dough
Sift the four and add salt, sugar, oil milk,
egg and yeast.
Make the dough and let it on a warm place for
about an hour.

6. Divide the dough into ten pieces. Make
small loaves. Fill them with a spoon of
filling.
Turn them upside down, form the shape
and let them for another 20 minutes. Rub
them with oil, prick with a fork and put them
into heated oven.

7. Bon appetite.