Cabbage Pies

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

One of the most common fillings for pies in Russian cuisine is cabbage. The filling should be juicy, moderately soft, yet textural. We’ll show you how to prepare it with minimal effort. Additionally, our recipe includes a method for making good yeast dough.

Ingredients

Milk - 15 fl oz
Butter - 5 oz
Vegetable Oil - 5 fl oz
Sugar - 0 oz
Salt - to taste
Dry yeast - 0 oz
Wheat Flour - 0 lbs
Chicken Egg - 6 pieces
Onion - 1 head
White Cabbage - 1 piece

Step by Step guide

Step 1

Mix the yeast with a tablespoon of sugar and 100 ml of warm milk. Let it sit for 5–10 minutes until bubbles form on the surface.

Step 2

In a separate bowl, melt the butter and mix it with 50 ml of sunflower oil, the remaining warm milk, sugar, half a teaspoon of salt, and two eggs.

Step 3

Add the yeast mixture and 400 grams of flour, mix well, cover with plastic wrap, and place in a warm area for 30 to 60 minutes. The mixture should rise and become covered with large bubbles.

Step 4

Add the remaining flour to the dough and knead it. This can be done with a mixer, but be sure to finish kneading the dough by hand. The dough should not be too stiff, but it shouldn't stick to your hands either. Transfer the dough to a large container, cover it with plastic wrap, and place it in a warm spot for another 40-60 minutes. It should double in size.

Step 5

Transfer the dough to a large bowl, cover it with plastic wrap, and place it in a warm spot for another 40 to 60 minutes. It should double in size.

Step 6

Chop the cabbage and boil it in salted water for 20 minutes. Then drain in a colander. Meanwhile, place the eggs in boiling water and cook them for 11 minutes. After that, peel and cut them into small cubes.

Step 7

In a skillet, sauté the diced onion until golden brown, then add the cabbage and stir-fry for 3–4 minutes until the water from the cabbage evaporates. Add the eggs to the cooked cabbage.

Step 8

Punch down the risen dough, cut off a small piece, roll it into a sausage shape, and cut the sausage into several equal-sized pieces.

Step 9

Roll out each piece of dough, place the filling on top, and seal the edges, shaping the pastry into a boat-like form. Repeat this process with all the dough.