While many dishes found in the world of the Elder Scrolls are unequivocably delicious sounding, some are a little quirkier. But, not one to shy from strange foods, I like to take a crack at them from time to time, and the latest project is this recipe for cabbage biscuits.
Although Balmora has since been destroyed, many Dunmer remember the good eating that could be enjoyed when visiting House Hlaalu’s stronghold. These humble biscuits make the best of limited Morrowind ingredients. Heavily textured, but lightly flavored, they are a great bottom for a variety of toppings (butter spread onto them while still warm from the oven trickles down into those cracks) or as an accompaniment to a hearty soup.
Balmora Cabbage Biscuit Recipe
Prep: 30 minutes Rising: 1 1/2 hours Baking: 20 minutes
Makes: about 16 biscuits
Pairs well with: sour cream; Combwort Confit (recipe forthcoming)
Ingredients
- 1/2 small green cabbage (~1 pound)
- 2 tsp. salt
- 1 Tbs. vegetable oil
- Pinch black pepper
- 4 Tbs. salted butter
- 1/2 cup milk
- 2 tsp sugar
- 2 1/2 cups flour
- 1 egg
- 1 tsp. instant dry yeast
- 1 Tbs. heavy cream, for wash
Finely shred the cabbage using a food processor or a grater. Sprinkle liberally with salt and allow to sit in a strainer over a mixing bowl for 30 minutes to an hour. Squeeze out and discard the excess liquid.
Heat the oil over medium heat in a frying pan, then gently cook the shredded cabbage with the black pepper until slightly brown. Add to a medium mixing bowl, stir in the butter until it’s melted, then pour the milk over. Add the sugar, then the yeast, followed by the egg. Gradually mix in enough flour until you have a nice dough that pulls away from the sides of the bowl. Knead for several minutes, until it bounces back when poked, then cover and place in a warm spot to rise for about an hour.
Roll the dough out to roughly 3/4” thickness, then score the tops in a checkered pattern with a sharp knife. Cut into rounds and place on the baking sheet. Allow to rise again, this time for about 20 minutes. Brush the tops with heavy cream, then bake for roughly 20 minutes, until the tops are a golden brown.
