Usually Lenten dishes, especially with cabbage, are met without much enthusiasm and appetite. But this pie is apparently an exception to the rule.
The dough is airy, the filling is juicy, and overall, everything is harmonious.
To prepare you will need:
- 500-600 g flour;
- 7 g dry yeast;
- 1 tbsp sugar;
- 1 tsp salt;
- 300 ml of water;
- 50 mg vegetable oil;
- 600 g cabbage;
- 1 onion;
- 1 carrot;
- salt, pepper, spices to taste.
How to cook
Sift 2.5 cups of flour and mix with dry instant yeast, add sugar, salt and mix with a whisk.
Make a mound, make a depression in it and add warm water, mix, then add 30 g of vegetable oil. Knead the dough - with a spoon, and then with your hands.
Gradually add flour and when the dough becomes elastic but sticks to your hands, you need to add 1 tbsp. of vegetable oil, then put it in a bowl, cover and leave in a warm place. It should double in volume.
For the filling, finely chop the cabbage, pour boiling water over it, cover with a lid for 15 minutes, then drain the water.
The onion is cut into cubes, fried in a frying pan until transparent, and the carrots are grated on a coarse grater, fried together with the onion for 5 minutes and cabbage is added.
Vegetables are stewed under a lid until the cabbage is ready, then salt, pepper and herbs are added.
The finished filling is placed in a sieve to remove excess oil.
The dough is divided into parts - a large one and a smaller one, rolled out into a layer up to 0.5 cm, placed in a baking dish (greased with oil), forming the sides.
Then put in the filling, roll out the second part of the dough and cover the pie, making a few holes to let the steam out.
Before putting the pie in the oven, leave it for 10 minutes.
Preheat the oven to 180 degrees and bake the pie for 30-35 minutes.
Bon appetit!
