John Myers
Ingredients for 2 servings:
- 200 g crème fraîche
- 1 egg(s)
- 1 tbsp sugar
- 1 packet of dry yeast
- 3 tbsp vegetable oil
- ¼ tsp salt
- 2 cups flour
- 1 m.-large Chinese cabbage
- 300 g herb cream cheese
- 2 tbsp butter
- 1 tsp salt
Instructions
Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes
Chinese cabbage with fresh bread from the pan
Start with the bread dough. Whisk the crème fraîche with the egg. Next, add the yeast and sugar, which are also mixed in well. Then stir in the flour and salt and knead everything into a dough. Cover the dough and let it rise in a warm place for 30 minutes. First, remove the wilted outer leaves from the Chinese cabbage. Then, wash the entire cabbage under running water and shake it dry. Then, halve the cabbage and remove the stalk. Finally, use a large knife to cut the Chinese cabbage into thin strips crosswise. Melt the butter in a large saucepan. Add the sliced Chinese cabbage and sauté briefly in the butter for about 1 minute. Next, add all of the cream cheese and 1 teaspoon of salt, and mix everything together. Sauté for 15 minutes over low heat, stirring occasionally. For the bread, heat the oil in a pan. Use a tablespoon to divide the dough into eight small portions and drop them into the hot oil. Flatten them slightly in the pan. They should then be about 5 mm thick, but they will expand further during baking. Reduce the heat and turn the breads until they are golden brown on both sides. Place 4 breads on each of two plates, add some Chinese cabbage, and serve immediately.
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