Cabbage Scones

Shred the white cabbage finely. Heat oil in a large pan, add finely chopped red onion and sauté until translucent. Add the shredded cabbage, 1 tsp salt, ground caraway, and black pepper. Cook over medium heat, stirring occasionally, for about 30-40 minutes, until the cabbage is very soft and most of its moisture has evaporated. Let it cool completely.

In a small bowl, crumble fresh yeast into lukewarm milk with 1 tsp sugar, let it activate for 5-10 minutes until foamy. In a large bowl, combine flour and 1 tsp salt. Grate the cold butter into the flour mixture or cut it into small cubes. Add sour cream, one egg, and the activated yeast mixture. Knead until a smooth, elastic dough forms. Cover and let it rest in the fridge for 30 minutes.

On a lightly floured surface, roll out the dough into a large rectangle (approx. 40x50 cm). Spread the cooled cabbage filling evenly over two-thirds of the dough. Fold the plain third of the dough over the middle third, then fold the remaining cabbage-covered third over the top, creating three layers. Turn the dough 90 degrees, roll it out again, and repeat the folding process (without adding more cabbage). Cover and let it rest in the fridge for another 30 minutes. Repeat this rolling and folding process one more time (total 3 folds).

Preheat oven to 180°C (350°F). Roll out the dough to about 2 cm thickness. Using a round cookie cutter (approx. 5-6 cm diameter), cut out the pogácsa. Place them on a baking sheet lined with parchment paper. Whisk the remaining egg and brush the tops of the pogácsa. Sprinkle with whole caraway seeds. Bake for 25-30 minutes, or until golden brown. Serve warm or at room temperature.