Another Sabaya recipe – this time it’s cabbage! I forget how awesome cabbage is until I have it. This recipe is amazing and I’m going to be making it again, and again, and again. I was getting so hungry while kneading the dough, but once the sabaya is cooked the smell is unbearably amazing.
INGREDIENTS:
- 1/4 medium cabbage, shredded (About 3 cups)
- 1 small onion, finely chopped
- 2 tablespoons oil
- 2 cups white flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 2-3 garlic cloves, crushed
- 3/4 cup warm water
METHOD:
- Heat the oil in a pan, add the cabbage and the onion.
- Cook until the cabbage is soft, remove from heat and let cool.
- Combine the water, flour, salt, pepper, garlic, and the cabbage mixture in a bowl, and mix to form a dough.
- Knead on a lightly floured surface for 15 minutes.
- Cover and set aside in a warm place for 2 hours. (The longer it sits, the easier it is to roll.)
- Knead for 2 minutes on a heavily floured surface and then divide into 4 pieces.
- Lightly coat each piece in flour and flatten slightly.
- Flatten with a rolling pin until each piece is very thin and shaped like a square; brush with oil.
- Fold and set aside. See instructions on how to fold here.
- Flatten with a rolling pin until each piece is about 5mm thick.
- Preheat a skillet over low – medium heat and brush with oil.
- Place one sabaya in the pan and cook for 30 seconds.
- Brush with oil and then flip.
- Gently press down the sabaya so that it cooks evenly on the bottom.
- Flip and continue cooking on the other side until cooked.
- Remove and place on a paper towel.
- Store in an air tight container or Ziplock.