Do you think that cooking cabbage pies is difficult? That's not so. The process, of course, is long, but simple. To save time, knead the dough and while it is coming up, do the filling. I describe everything in detail here!
Ingredients
- Flour - 500 g
- Dry yeast - 8 g
- Chicken eggs - 1 piece
- Milk (warm) – 100 ml
- Water (warm) – 100 ml
- Vegetable oil - 3 art.l.
- Sugar - 1 art.l.
- Salt - 0,5 tsp.
- Egg yolks (for lubrication) – 1 piece
- Cabbage (white-haired) – 300 g
- Sauerkraut - 200 g
- Carrots - 1 piece
- Onion - 1 piece
- Vegetable oil - 2 art.l.
- Ground black pepper - to taste
Step-by-step cooking recipe
Mix dry yeast, warm milk, sugar and 1 tbsp flour. Cover the bowl with a towel and put it away in a warm place for 10 minutes.
Sift flour, add egg, sourdough, warm water, salt and half of vegetable oil. Knead a soft dough.
Transfer the dough to a large bowl, cover with a towel and leave for 1 hour in a warm place.
Chop the white cabbage into strips. Peel and chop the onion, grate the carrots.
Heat the oil in a frying pan, add the carrots and onions and fry until golden brown.
Add fresh cabbage and simmer until it decreases in volume.
Add sauerkraut, mix well and cook for another 10 minutes.
Turn off the heat, add ground black pepper and transfer to a deep dish.
Sprinkle the table with flour, lay out the dough and mix again.
Divide the dough into 14-16 identical pieces. Form each of them into a round ball.
Roll the balls into thick tortillas, lay out the filling and seal. Repeat the steps with the rest of the dough and filling.
Put the pies on a greased baking sheet, brush with yolk and leave for half an hour in a warm place.
Bake in a preheated 180 degree oven for 30 minutes.
