For the dough
1 3/4 cups all-purpose flour (210g)
1/4 teaspoon salt
1 tablespoon active dry yeast
1/4 teaspoon ground cinnamon
1/2 cup cold unsalted butter, cut into small pieces (100g)
2 tablespoons ice-cold water
For the filling
1/4 cup cold unsalted butter (50g)
1 large onion, finely chopped (150g)
4 cloves garlic, minced
2 cups shredded cabbage (180g)
2 cups grated carrot (270g)
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 tablespoons soy sauce
1/2 cup all-purpose flour (60g)
2 lightly beaten eggs
1/3 cup heavy cream (80ml)
1 tablespoon lemon juice
1/4 cup chopped fresh parsley (20g)
1 egg yolk, lightly beaten (for brushing)
For the dough
1 3/4 cups all-purpose flour (210g)
1/4 teaspoon salt
1 tablespoon active dry yeast
1/4 teaspoon ground cinnamon
1/2 cup cold unsalted butter, cut into small pieces (100g)
2 tablespoons ice-cold water
For the filling
1/4 cup cold unsalted butter (50g)
1 large onion, finely chopped (150g)
4 cloves garlic, minced
2 cups shredded cabbage (180g)
2 cups grated carrot (270g)
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 tablespoons soy sauce
1/2 cup all-purpose flour (60g)
2 lightly beaten eggs
1/3 cup heavy cream (80ml)
1 tablespoon lemon juice
1/4 cup chopped fresh parsley (20g)
1 egg yolk, lightly beaten (for brushing)
Make the dough: in a large bowl, combine all the ingredients except the water
Mix with your fingers until you get a crumbly texture
Add the water and mix lightly with your hands
Form a ball with the dough
Wrap it in plastic wrap and refrigerate
Make the filling: in a large skillet, combine the butter, onion, and garlic and cook over low heat, stirring occasionally, until the onion is soft (about 5 minutes)
Add the cabbage, carrot, salt, cinnamon, and soy sauce and cook over high heat, stirring occasionally, until the cabbage is tender (about 5 minutes)
Remove from heat
In a medium bowl, combine the flour with the remaining ingredients
Add to the skillet and mix well
Let it cool
Preheat the oven to 180°C (medium)
Roll out the dough over the bottom of a 20cm diameter cake pan
Trim the excess dough with a knife and place the filling in the center
Curl the excess dough around the filling to form a ring
Press the edges together with your fingers to seal the cake
With a spoon, push the edge of the dough down to form the points of a crown
Cut off any excess dough with a knife and use it to decorate the top
Brush the top with the beaten egg yolk
Lay out the shredded carrot in a checkerboard pattern on top
Baste the cake again with the beaten egg yolk
Serve immediately
290 calories per slice
