Recipe: Wholemeal Golden Night Cabbage Pie step by step with pictures | Handy.Recipes

Wholemeal Golden Night Cabbage Pie

Cooked whole wheat pie with golden night cabbage

Time to cook: 240 minutes

Total Servings: 6

Nutritional Value

Lenten whole wheat yeast pie filled with coleslaw. Dough is made in the bread machine. The highlight of this pie is the color of dough obtained by adding activated charcoal. It tastes like rye bread, it is so delicious and fragrant :)

Author of the recipe

Ingredients for whole wheat pie with cabbage "golden night":


Dough

  • Sugar - 1.25 teaspoon
  • Salt - 1.25 teaspoon
  • Yeast (dry) - 2 teaspoon
  • Sunflower oil (Oleina Classic TM) - 3 tablespoon
  • Food coloring (activated carbon tablets) - 5 pcs
  • Wholemeal flour (+50g for rolling) - 400 g
  • Water (warm) - 300 ml

Stuffing

  • White cabbage / Cabbage - 300 g
  • Carrots (grated) - 20 g
  • Onion (small) - 1 pc
  • Salt - 1/2 teaspoon
  • Turmeric - 1/4 teaspoon
  • Seasoning (universal) - 1/4 teaspoon
  • Dill (dried/fresh as desired) - 1/3 teaspoon
  • Sunflower oil (TM Oleina Classic) - 1 tablespoon
  • Water (for cabbage stew) - 100 ml

How to cook whole-wheat pie with cabbage "golden night" step by step with photos


Prepare ingredients for dough. Grind tablets of activated charcoal in a coffee grinder or in a mortar to a fine crumb/dust. You can use food coloring instead of charcoal.

Pour the ingredients for the dough into the bowl of the bread maker according to the instructions (for kneading rye dough). According to my baker's instructions, dry ingredients must be poured first, then the liquid ingredients.

Pour 3 tbsp. Pour 3 tbsp of sunflower oil (Oleina Classic TM) and warm water (300 ml). Put the container in the baking oven on Dough mode for 3-3.5 hours. My bread maker has a dough maker mode for 3 h 15 min.

While the dough is kneading, prepare the ingredients for the filling. Finely chop the cabbage, grate the carrot, finely chop the onion.

Put the cabbage, chopped onion and salt in a pan, add a little water (about 100 ml), stir. You can put less salt than the amount mentioned in the recipe. Use as much as you like. Bring to the boil and simmer for 10 minutes.

Add carrots and continue stewing for 10 minutes.

Add spices to taste (turmeric, allspice, dried dill), stir and stew for 10 more minutes.

Add sunflower oil TM Olaina classical, stir, stew for about 2 minutes until ready. Stuffing is ready.

Take the ready dough out of the baking machine on a dusted with flour surface of a table. Divide into 2 pieces (one slightly larger piece for the bottom layer of the pie, the second smaller piece for the top).

Roll out the first piece of dough into a layer (about 0.5 cm thick), put it on a baking tray lined with parchment.

Spread the cabbage filling, leaving space around the edges of the pastry.

Roll out the second piece of dough and put it on top of the filling, carefully seal the edges of the pie, make a hole in the middle. Cover with a towel and leave in a warm place to proof (about 30 minutes). Place the cake in a preheated 180 degrees oven for 30 minutes.

Take it out, brush the top with boiling water and put it back in the oven for 2 minutes.

Remove from the oven, cover with a thick towel and let rest for 30 minutes.

Cut the pie and serve.

The pie looks black, but the filling creates a nice contrast :)

Bon appetit!!!

Nutritional Value:

Whole Dish:
Calories
2076.9 Calories
Protein
59.2 g
Fat
81.1 g
Carbohydrates
267.2 g
Per Serving:
Calories
346.2 Calories
Protein
9.9 g
Fat
13.5 g
Carbohydrates
44.5 g
100g:
Calories
147.3 Calories
Protein
4.2 g
Fat
5.8 g
Carbohydrates
19 g

Salt, Seasoning, Onions, Sunflower Oil, Carrots, Water, Dill, Cabbage, Bread, Yeast, Curcuma, Wholemeal Flour, Cakes, Rye, Dough, Dye

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