Ingredients

The following ingredients have 5 Servings
  • 1 large head cabbage, shredded
  • 1 large yellow onion, chopped
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 hard-boiled eggs, chopped
  • ½ cup sour cream
  • 2 tablespoons dijon mustard
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 (11 oz) cans refrigerated French bread dough
  • 1 egg, lightly beaten
  • Flour, for dusting

Instruction

  • In a large pan, sauté cabbage and onion in olive oil and butter on medium heat until cabbage is softened and onions are translucent, about 15-20 minutes. Season with salt and pepper, to taste. Set cabbage mixture aside to cool.
  • Once cabbage mixture has cooled, mix in chopped hard boiled eggs, sour cream, and dijon mustard.
  • Preheat oven to 375°F. Line a baking sheet with parchment paper.
  • Roll out bread dough on a lightly floured surface into an oval shape.
  • Spread filling to edges, leaving ½ inch of space between filling and edge of dough. Top with second roll of dough, gently tuck in the edges to seal.
  • Cut slashes into top of dough (suggested: 4 on a diagonal). Crack 1 egg into a small bowl and beat lightly. Brush egg wash over surface of dough. Bake for 20-25 minutes or until crust is just golden. Cool 10-12 minutes to allow dough and filling to set up before slicing.