For the cabbage buns, remove the stalk from the cabbage and cut into fine strips. Season with salt and caraway seeds and let stand in a bowl for some time.
Peel and finely dice the onion, sauté in oil until translucent, add sugar and let it caramelize briefly. Deglaze with the apple cider vinegar, add the cabbage and steam until soft.
Do not add any more liquid. Then let the cabbage cool down.
For the dampfl, crumble the yeast and mix with the pinch of sugar and about 1/16 l of water and some of the flour. Cover and let it rise in a warm place for 15 minutes. The volume should double.
Then mix the cooled cabbage, egg, dampfl and the rest of the flour into a yeast dough and form booklets from the mixture with a spoon.
Place them side by side in a buttered baking dish and let them rise in a warm place for about 30 minutes. I
Bake the Krautbuchteln in the preheated oven at 180 °C for about 20 minutes.