Pie is a very festive dish for me. Perhaps because my mom makes pies for the holidays. Or maybe because the smell of growing yeast dough takes me far back to my childhood, when my grandmother baked pies for our entire large family. The pie dough in a huge enamel bowl stood near the oven and it was impossible to make noise and run. Every time I passed this bowl, I smelled the dough, enjoying its aroma, and squeezed my finger into it, leaving holes. Then I really liked it, and my grandmother was perplexed. One way or another, when I make a yeast dough, I am still carried away in time and space.
Cabbage pies come in a wide variety of shapes and “contents”: they can be the usual rectangular shape with lightly fried white cabbage, or you can bake an open rhombus-shaped pie filled with cauliflower and broccoli.
I want to suggest my favorite recipe for a pie stuffed with two types of cabbage: fresh and sauerkraut. Prunes and smoked brisket add zest to the taste. Fluffy yeast dough with a sweetish taste goes well with a slightly sour and slightly crispy filling.
For unpaired yeast dough (1 cup = 1 cup):
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