Traditional Romanian Cabbage Leaf Baked Bread — Soft and Aromatic
Experience the rustic charm of this traditional Romanian bread baked on cabbage leaves, inspired by Aunt Florica from Pitesti. The cabbage leaves keep the bread’s bottom crust soft and infuse it with a subtle, delicious aroma reminiscent of sautéed cabbage. This unique method creates a soft, tender loaf with a pleasantly light texture that stands out from regular bread.
🕒 Prep Time: 30 min
🍳 Rise Time: 2.5 hours
🍽️ Bake Time: 45 minutes
🍞 Yields: 1 loaf
🥄 Ingredients
- 🌾 500 g all-purpose flour (type BL55)
- 💧 450 ml warm water
- 🌽 100 g cornmeal
- 🍞 25 g fresh yeast
- 🧂 1 tsp level salt
- 🥬 3-4 large cabbage leaves (stiff parts trimmed off)
👩🍳 Instructions
1. Prepare the Yeast and Cornmeal
- 🍶 Dissolve the fresh yeast in 50 ml warm water. Let it sit in a warm place until bubbly and frothy (about 15 minutes).
- 🌽 Combine the cornmeal and 200 ml water in a saucepan. Cook over medium heat, stirring constantly, until all water is absorbed and mixture thickens. Let cool to room temperature.
2. Make the First Dough
- 🌾 In a large bowl, place 250 g flour and create a well in the center. Add the frothy yeast mixture, 100 ml water, and the cooled cornmeal mixture.
- 👋 Knead until you form a sticky, homogeneous dough. Using a bread machine’s kneading program for about 13 minutes works well.
- 🕰️ Cover and let rise in a warm place for 2 hours until doubled in size.
3. Complete the Dough
- 🌾 In a separate bowl, mix the remaining 250 g flour with salt dissolved in 100 ml water.
- 🥣 Add the risen dough to this mixture and knead again until elastic but slightly sticky (about 13 minutes if using a bread machine).
- 🕰️ Cover and let rise another 30 minutes in a warm place.
4. Shape and Prepare for Baking
- 🌽 Lightly dust your work surface with cornmeal and some flour. Turn the dough out and shape it into a smooth round loaf by rolling it gently in the cornmeal.
- 🥬 Line the bottom and sides of a heavy baking pot or Dutch oven with cabbage leaves. Place the dough ball inside on top of the leaves. Cover and allow to rise for 30 minutes.
5. Bake the Bread
- 🔥 Preheat the oven to 240°C (464°F). Place a small pan with water at the bottom of the oven to create steam.
- 🍞 Put the baking pot with the dough into the oven. Bake for 15 minutes at 240°C.
- 🔥 Reduce the temperature to 210°C (410°F), remove the water pan, and continue baking uncovered for 30 minutes until the crust is golden and firm.
6. Finish and Serve
- 🥬 Remove the bread from the pot and peel away the cabbage leaves.
- ❄️ Let the bread cool completely on a wire rack before slicing.
💡 Tips
- Using fresh yeast and cornmeal creates a tender crumb with a slight sweetness and a rustic flavor.
- The cabbage leaves prevent the bottom crust from hardening and impart a unique aroma.
- For best results, use a heavy pot or Dutch oven to retain steam and heat.
🎉 Perfect For
- Traditional Romanian meals
- Rustic artisan-style bread lovers
- Sandwiches and hearty toasts
📝 Final Thoughts
This cabbage leaf baked bread is a charming, traditional loaf that delivers softness inside with a delightfully tender crust thanks to the unique steaming effect of the cabbage leaves. Its subtle flavor and texture make it an ideal choice for homemade bread enthusiasts looking to try something authentically Romanian and distinct.