Ruddy pies with cabbage
12 servings
180 minutes
Cabbage pies are a cozy dish embodying European culinary traditions. The tender yeast dough, airy and light, envelops a juicy cabbage filling with hints of carrot, tomato paste, and aromatic onion. The taste of these pies is a harmony of sweet and savory notes creating a true gastronomic symphony. They are often served as a hearty snack, an addition to family dinners, or treats for holidays. When baked, the pies acquire a golden crust that is crispy on the outside and soft on the inside, while their aroma fills the home with warmth and comfort.
1
Mix the yeast with 1 tablespoon of sugar and 100 ml of warm milk. Leave for 5-10 minutes until bubbles appear on the surface.
- Fresh yeast: 30 g
- Milk: 3 glasss
- Sugar: 4.5 tablespoons
2
Melt the butter separately, mix it with 50 ml of sunflower oil, the remaining warm milk, sugar, 0.5 teaspoon of salt, and 2 eggs.
- Butter: 120 g
- Vegetable oil: 6.5 tablespoons
- Milk: 3 glasss
- Sugar: 4.5 tablespoons
- Salt: to taste
- Chicken egg: 2 pieces
3
Add the yeast mixture and 400 grams of flour, mix well, cover with plastic wrap, and place in a warm place for 30-60 minutes. The mixture should rise and be covered with large bubbles.
- Fresh yeast: 30 g
- Wheat flour: 1.2 kg
4
Add the remaining flour to the dough and knead it. This can be done with a mixer, but you must finish kneading by hand. The dough should not be too stiff but should not stick to your hands either. Transfer the dough to a large container, cover it with plastic wrap, and place it in a warm place for another 40-60 minutes. It should double in size.
- Wheat flour: 1.2 kg
5
Finely chop the onion and sauté in a small amount of vegetable oil over medium heat.
- Onion: 1 piece
- Vegetable oil: 6.5 tablespoons
6
Clean and grate the carrot on a medium grater. Sauté with onion until it becomes soft.
- Carrot: 2 pieces
7
Finely slice the cabbage and add it to the vegetables.
- White cabbage: 1 kg
8
To make the cabbage filling for pies juicy and beautiful, be sure to add tomato paste.
- Tomato paste: 0.5 glass
9
Mix. Add salt, sugar, and black ground pepper to taste. Stew the cabbage under a lid until cooked. Cool the cooked stewed cabbage to room temperature.
- Salt: to taste
- Sugar: 4.5 tablespoons
- Ground black pepper: to taste
10
Knead the risen dough, cut off a small piece, roll it into a sausage shape, and cut the sausage into several equal-sized pieces.
11
Roll out each piece, place filling on it, seal the edges, giving the pie a boat shape. Do this with all the dough.
12
Line the baking tray with parchment paper or grease it with vegetable oil. Place the cabbage pastries on the tray seam side down. Put the tray with pastries in a warm place for 20-30 minutes to let them rise.
- Vegetable oil: 6.5 tablespoons
13
Before putting the cabbage pies in the oven, beat 1 egg and then brush the pies with it.
- Chicken egg: 2 pieces
14
Bake cabbage pies in the oven for 25 minutes at 180 degrees.