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.
Delicious Cabbage Pie
For unpaired yeast dough (1 cup = 1 cup):
- 4 cups flour
- 2 tbsp granulated sugar
- 2 tbsp butter
- 1 egg
- 3 tsp (15 g) active dry yeast
- 1/2 tsp salt
- 1 cup milk
- 200 g fresh cabbage
- 100 g sauerkraut
- 5 pcs of prunes
- 2 tbsp smoked brisket
- 1 boiled egg
- 1/2 onion
- Thyme, seasoning
- Olive oil
- Prepare the dough: dissolve the yeast in milk (+ 30C) with 5 g of sugar. Leave to swell for 15 minutes. Add salt, sugar, egg, vanillin and sifted flour. Knead the dough for 10 minutes. Add heated oil at the end of the batch. Stir, grease a bowl with butter and add the dough to it. Cover with a towel and put in a warm place for fermentation (at a temperature of + 27C) for 2-2.5 hours.
- When the dough rises, knead it and set it aside again for 50 minutes. After the time has elapsed, do the second kneading, put the dough on a floured table.
- Prepare the filling: fry the onion in butter with thyme and spices. Add cabbage and water. Simmer for about 20 minutes. Rinse sauerkraut, chop and mix with fresh cabbage. Chop the brisket and prunes. Add to cabbage. Cover and simmer for 20 minutes.
- Boil the egg, peel and chop it. Mix all ingredients.
- Roll out the dough into a rectangle. Lay out the filling. Grease the edges of the dough with an egg and pinch the edges. Chop the dough with a fork, brush with an egg and leave to rise for 30 minutes. After proving, grease with egg again and bake for 40 minutes at 180 C.