A tender brioche style dough envelopes a flavorful mixture of ground meats and cabbage.
Stir in the remaining flour; knead until smooth and elastic, about 6-8 minutes
Roll the dough out into a large rectangle. Place filling down the center third of the dough. With a sharp knife or pizza cutter make cuts about 1 inch apart outward from the filling towards the edge of the dough. Fold the strips over the filling alternating side to side to form a braid.
Proof loaf for 30 to 45 minutes or until dough slowly springs back when lightly touched. Brush with egg wash and sprinkle with caraway seeds.
Bake for 30 - 40 minutes or until top is golden brown.
Allow to cool for 15 minutes before cutting.
I start by making a soft bread dough. You can use most any bread recipe you like, however here is one that I find works quite well.
Canned Pizza dough can also be used.
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