Cabbage is often used for making pies and can be added fresh or sauerkraut. To make the cabbage pie very tender, you can add boiled eggs to the filling.
It is necessary
- Ingredients for 8-10 persons:
- - flour - 1 kg;
- - fresh yeast - 40 g;
- - milk - 400 ml;
- - butter - 300 g;
- - sugar - 1-2 tablespoons;
- - a teaspoon of sea salt;
- - yolk.
- For filling:
- - a medium-sized head of cabbage;
- - 5 eggs;
- - low-fat cream - 150 ml;
- - 2 tablespoons of butter;
- - salt to taste.
Instructions
Step 1
Pour the warmed milk into a large bowl, add the yeast, stir until it dissolves. Sift the flour, add some to the milk to get a consistency similar to liquid sour cream. Cover the dough with a towel, put it in a warm place for 40 minutes.
Step 2
Add softened butter, sugar and sea salt to the dough. Stir to dissolve the sugar and salt. Pour the remaining flour in small portions, knead the dough. We close the bowl with the dough with a towel, put it away for 1, 5 hours in a warm place so that the dough rises. Knead the risen dough, remove for another 1, 5-2 hours.
Step 3
Chop the cabbage for the filling, and then chop it so that the pieces are 1.5-2 centimeters long. We shift the cabbage into a saucepan, pour in the cream, close the lid and simmer over low heat for about 20 minutes, stirring regularly. The cabbage should be soft. 5 minutes before the cabbage is ready, add 2 tablespoons of butter to the saucepan.
Step 4
Hard-boiled eggs, peel and chop not very finely. Mix eggs with cabbage, salt to taste.
Step 5
Roll out 2/3 of the finished dough so that it slightly extends beyond the edges of the large baking sheet. We spread the filling in an even layer, wrap the hanging edges of the dough over the filling. Roll out the remaining dough, close the cabbage and egg filling, pinch the edges. We make several holes so that the steam comes out, grease with egg yolk mixed with a little water, leave for 15 minutes.
Step 6
We bake the pie in an oven preheated to 180 degrees for an hour, serve warm.
