75% ww for Cabbage Sausage Buns with clas

I have been wanting to make Mariana's yummy buns stuffed with cabbage for a LONG time.

I happened to have just the right ingredients on hand- 1/3 cabbage, 1/2 onion, 6 large seasoned meatballs.

It just takes a sauté of everything to cook the filling. Let it cool before making the buns- it should be moist but not dripping wet.

The dough is about 75% freshly milled grains and 25% AP flour. The rye from clas is 7.8%.

The mix is done in a Zojirushi BM for 30 min.  The details are are the foodgeek site:

https://fgbc.dk/3f17

These can be eaten warm, 10 min cool down from the oven.

The bun is very soft and the juicy filling makes for a nice bite.  Chewy and soft-- ahh :)