Cabbage hash

Tools and machines: mixing bowl, scale, measuring bowl, knife, pastry card,
pastry bag, oven, cook, souse pan, wire whisk, wooden spoon, fridge, foil,baking
tin, baking paper.
Ingredients:
For the dough:
1. pastry flour
2. flour
3. vinegar
4. water
5. salt
6. oil
7. folding margarine
For the filling:
1. shredded cabbage
2. pinch of salt
3. pinch of cumin
4. pinch of pepper
5. icing sugar
Preparation:
First we mix together the two type of flours, salt and add the oil too. Then we
pour the water and vinegar mixture in a little portion, few a few. We kneed
everything together with our hands until the surface of the dough is smooth
enough. Then we let it rest for 30 minutes. Meanwhile we can measure the
folding margarine and prepare the filling. To make the filling we have to shred the
cabbage and melt the grease with sugar in a souse pan. Then we can add the
cabbage and stir it until its stewed. Finally we can season it with a pinch of salt,
pepper and cumin. Now we can put our dough on a floured baking board and roll
it out in a flower or cross form. The middle part cant be thin as we have to put
the margarine here. Then we cover the margarine with the dough, so we get an
envelope or a package-like dough. We hit the dough a little with the baking roll so
we can roll it out easily in a square. We mark the dough into 3 equal parts. Fold
the left side into the middle then cover it with the right side. The folding is called
simple folding. In the next step we start folding the double. First we have to
turn it into 90. We mark the dough into four equal parts this time. Lets fold the
left side then fold the right side into the middle so these two sides are close to
each other now. Finally we fold the right side onto the left side. This way it looks
like a book. We cover our dough in a foil and let it rest in the fridge for 20
minutes. Then we take it out and repeat the same folding that I mentioned
before. We have to sweep the flour from the dough whenever we fold it and we
always have to turn it into 90after every folding. When we are done with foldings
we can roll it out in a square form, put the filling in a pastry bag and draw a line
on the dough and roll it up. From this dough we can make 3-4 rolls. Prepare a
baking tin with baking paper and place these rolls onto the tin. Bake them into a
preheated oven at 190-200C for about 30 minutes. The oven must be a little
steamy. As for serving, you can cut them up in little squares.