Who hasn't heard of famous Czech kolache or buchty, iconic pastries filled with a variety of sweet fillings? I would like to introduce you to a less-known filling made with a fresh head of white cabbage, a fantastic vintage Czech recipe that is almost forgotten these days.
Remove the wilted outer leaves from the cabbage and cut out the tough stem. Finely chop the cabbage, preferably with a large chef's knife.
In a small saucepan, melt the butter over medium heat and mix it with the heavy cream. Transfer the chopped cabbage to the baking dish. Add the sugar, cinnamon, pepper, and salt. Pour in the melted butter and stir until everything is thoroughly combined.
Place in an oven preheated to 350°F (177°C) and bake for about one hour. During baking, the cabbage will release water, which should almost evaporate by the end of baking. Stir from time to time to prevent the cabbage from burning. When finished, the filling should have a golden brown color.
Notes
The filling prepared according to the basic recipe is enough for about 10 buchty buns or 6 kolache pieces.
Allow the filling to cool completely before use. The best way to do this is to spread it out on a large cookie sheet and let it sit in a cold place.
How does this filling taste? The sweet cabbage filling is similar to shredded apple filling but has a pleasant nutty flavor. The potentially bland taste of the cabbage is lifted by the addition of spices such as ground pepper and cinnamon.