• BBQ Sausage-Cabbage Stuffed Buns
• No-Knead Bread
After 86 days, I now realize how important it is to have a lot of different plans for cabbage. All it takes is one hankering for coleslaw, and you’re guaranteed to have cabbage for weeks and weeks to come.
Since then, we’ve chipped away at the purple and green cabbage heads in a couple of other recipes: the very lovely Crunchy Detox Salad with Ginger-Lemon Dressing and the less-than-successful Deconstructed Cabbage Rolls experiment. And there is still lot of cabbage left.
I’d all but settled on making Bubble and Squeak (the delightful name for British fried leftovers which are an after-Christmas staple, as we are informed by the representative Brit in the family) but then stumbled on a recipe for BBQ Cabbage and Sausage Stuffed Sandwiches. They seemed to combine the best parts of steamed Chinese BBQ pork buns with Pizza Pops.
I was intrigued. And we were off.
And this time, I’m not using the cutesy “royal” we. Opting as we did to make the No-Knead bread dough (rather than using a Pillsbury premade dough) makes this a two-person, four-hand adventure.
But you know what they say: One delicious stuffed sandwich in hand is worth four in the kitchen.
Kitchen Castoff Used
This is how we did it
For the No-Knead Bread
- 3 cups flour
- ¾ tsp yeast (instant active or Quick-Rise)
- 1¼ tsp salt
- 1½ cups warm water
- spray olive oil
In a bowl, combine the flour, yeast and salt. Add the warm water and stir thoroughly to mix, until you have a dough that looks rough and shaggy. Spray the top of the dough with the olive oil spray (or just used a bit of olive oil lightly brushed onto the top), then turn the dough in the bowl so that the whole ball of dough is coated with the oil.
Cover the bowl with plastic wrap, put a tea towel over top and leave in a warm place, six to eight hours. After at least six hours, the dough should look a bit bubbly and stretched out. Lightly oil the countertop or a cookie sheets, and turn the dough onto it, folding it over on itself at least one. Return the dough ball to the bowl, cover with plastic wrap and the tea towel and let sit again for at least another hour.
For the sandwich filling
- 1 lb sausages, cut into small pieces
- ½ head green cabbage, shredded
- 1 tbsp garlic, minced
- 1 small onion, diced
- 1 cup barbecue sauce (homemade or any commercial bottled sauce will do)
- ¼ lb provolone cheese, thinly sliced
- Salt and pepper to taste
- Bread dough (as above), or 8 premade dough rolls, thawed
- 2 tbsp melted butter
Cook sausages in a large saute pan over medium-high heat until browned and completely cooked through. (We put a tiny bit of olive oil in the pan first to prevent burning.) Drain any fat. Add the cabbage, garlic and onion to the pan and keeping cook over medium heat until wilted and soft. Stir in the barbecue sauce until warmed through. Then add the cheese and keep stirring so it doesn’t stick or burn.
Make the stuffed sandwiches
This is where two sets of hands are, you know, handy.
Preheat the oven to 450 degrees, and prepare a baking sheet with a layer of lightly floured parchment paper.
Take a small ball of dough (slightly larger than a clementine and smaller than a baseball), press it flat with your hands and pull the sides outward as if you are making a mini pizza crust. My No-Knead Dough was incredibly elastic and quite sticky so this was a lot trickier than it sounds. Once you have a flattened sort-of dough disc, spoon about 1/4 cup of the cabbage-sausage mixture onto the dough then quickly pinch together the ends, enclosing the filling inside the dough ball. Then roll the ball, either between your hands or on the counter, to return it to a roundish shape while keeping the filling in the middle.
Put the balls on the baking sheet, brush the tops with melted butter, add a sprinkle of salt, then bake for 15 – 25 minutes until the tops are golden brown.
Curious about my “Kitchen Castoffs” concept? Here’s the explainer describing my 100-day project.
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