Yeast Cabbage Pie
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Today I want to offer you my signature cabbage pie, tender as fluff dough and cabbage filling, mmmmmm... My family and friends love it, it always comes out delicious. Years ago, as a girl, I first tasted cabbage pie made by my friend's grandmother, and I never ate anything like it anywhere else. I kept looking for that flavor, experimenting with the dough, but all attempts were in vain. And then one day I read a recipe from Natalia Mironova, and she wrote that she wasn't always lucky with the dough either, but one day she read a dough recipe in a magazine, and it turned out great. Before that, I could not find the dough for this pie, but this delightful recipe gave me the opportunity to go back to my childhood, the dough is like fluff, tender, and the taste is just unforgettable. Thank you, Natalia, for discovering such a wonderful dough., Now I bake pies mostly only on it. I suggest you make this delicious pie.
Ingredients for yeast pie with cabbage:
Broth
- Milk - 300 ml
- Sugar - 4 tablespoon
- Wheat flour / Flour - 6 tablespoon
- Yeast (dry or 25-30 grams of fresh pressed) - 11 g
Main dough
- Chicken egg - 2 pcs
- Salt - 1 teaspoon
- Sunflower oil - 130 ml
- Wheat flour / Flour (you will need more or less of it) - 450 g
Stuffing
- White cabbage / Cabbage - 1/2 fork
- Onions - 1 pc
- Carrots - 1 pc
- Chicken egg - 4 pcs
How to cook yeast cabbage pie step by step with photos
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The dough is made very quickly (it always turns out), so you need to prepare the filling in advance (it can be anything), but today's signature cabbage pie. Stuffing - chop 1 onion and fry it in a mixture of sunflower oil and butter. Then grate 1 carrot and add to onion and fry for 2 more minutes. Salt the sliced cabbage (I have a little more than half fork, fork was large), a little squash with your hands and add to the onion and carrots, add water. Braise for 10 minutes., until soft. Then discard the cooked cabbage in a colander to drain the excess liquid. Boil 4 eggs and grate them on a coarse grater, add them to the cabbage. |
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Stuffing: 300ml of warm milk, 4 tbsp. Spoonfuls of sugar without a hill, 6 tbsp. teaspoonfuls of flour, 11 grams of dry yeast (25-30 grams of fresh pressed yeast) |
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Mix everything and knead well, leave to rise for 30 minutes (during this time the batter will rise well). |
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Beat 2 eggs and a half teaspoon of salt, make 130ml of vegetable oil. |
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While the leavened bread is fermenting, sift 3 cups of flour (do not add all the flour at once to the dough, you may need more or less, mine was 430g. |
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Pour eggs and salt, vegetable oil and knead the dough, adding flour. The dough should be soft, airy... The dough should come out soft and airy and lively |
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Let the dough rest in a bowl for about 30 minutes. |
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Then divide the dough into roughly slices, roll them into balls, let stand for 5-10 minutes and start shaping the pie |
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Roll out each ball into an oval shape |
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Put a lot of filling and roll up, pinch the ends and put into shape, and so on all the balls. |
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I fit seven rolls into my rectangular tin. Do not stack tightly. Allow the pies to proof for about 30 minutes, brush with egg and bake at 200 degrees until brown. |
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I have leftover dough, made 4 rolls |
Chicken Egg, Salt, Flour, Wheat Flour, Sugar, Onions, Eggs, Sunflower Oil, Carrots, Cabbage, Yeast, Baking, Wheat, Cakes, Dough
