VEGETARIAN

Closed Cabbage Pie

Snacks | World cuisine

⏳ Time

2 hours + 1 hour

🥕 Ingredients

🍽️ Servings

Description

Closed Cabbage Pie

Ingredients

White Cabbage - 21.2 oz
Wheat Flour - 21.2 oz
Dry yeast - 0.5 oz
Sugar - 4.6 oz
Chicken Eggs - 5 pieces
Milk - 17 fl oz
Butter - 5.3 oz
Onion - 1 piece
Salt - 0.5 oz
Ground Black Pepper - 0.2 oz
Olive Oil - 1 fl oz
Parsley - 1 bunch

Step by Step guide

Step 1

Dissolve 15 g of dry yeast in a small amount of water with the addition of 10 g of sugar. Sift all the flour (you can use a regular whisk) and mix it with 120 g of sugar, 15 g of salt, 200 ml of milk, and 3 eggs. Pour the water with the dissolved yeast on top. Knead the dough and at the very end add 100 g of melted butter. Leave the prepared dough for an hour, covered with a damp cloth.

Step 2

Filling. Finely chop the cabbage and place it in a deep skillet with 50 g of butter and 50 g of olive oil. After 7 minutes, pour in 300 ml of milk and season with salt and pepper. Simmer until the milk has completely evaporated, and at the very end add finely chopped herbs (onion and parsley) and 2 boiled eggs.

Step 3

Place the risen dough on a floured surface and roll it out into a rectangular shape, positioned horizontally, leaving 15 cm on the left and right sides, and place the prepared filling in the center. On the parts of the dough on the left and right, make equal cuts up to the filling using a pizza cutter. Then, cover the farthest part of the filling from you with a piece of dough and start folding the outer left strip over the filling, alternating it with the right strip, and continue this way until the filling is completely covered, forming a braid. Finally, cover the edge of the filling with dough and trim off any excess dough.

Step 4

Carefully transfer the pie to a baking sheet lined with parchment paper and, brushing the top of the pie with egg, send it to the oven for 30 minutes at 356°F.